Rukmini's Korean Style Aubergines
Rukmini Iyer Rukmini’s Korean Style Aubergines Rukmini Iyer Serves: 4 Prep time: 15 mins Cook time: 30 mins Ingredients: 200g basmati rice, rinsed 2 cloves of
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegpower.org.uk.
Cooking tools:
- Oven
- Roasting pan
- Baking dish
- Aluminum foil
- Kitchen scale
- Measuring cup
- Measuring spoon
- Colander
- Chef's knife
- Cutting board
- Microplane
- Mixing bowl
- Whisk
- Spoon
- Tongs
- Serving platter
Ingredients
- 200g basmati rice, rinsed
- 2 cloves of garlic, unpeeled
- 2 leeks, or 1 small Chinese cabbage, thinly sliced
- 400ml vegetable stock
- 1 tablespoon sesame oil
- 2 aubergines, cut into 1 1⁄2 cm slices
- 1 teaspoon sea salt flakes
- 3 fat spring onions, very thinly sliced
- 1 tablespoon sesame seeds
- 15g Korean red pepper flakes (gochugaru)
- 30ml sesame oil
- 30ml rice vinegar
- 30ml soy sauce
- 5cm ginger, grated
- 1 clove of garlic, finely grated
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