One-tin Korean Aubergines | East Asian Vegan One-Pot Recipe
A simple vegan midweek dinner made in one tin with aubergines and rice cooked in Korean-inspired flavours.
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Cooking tools:
- Oven
- Lidded casserole dish
- Roasting pan
- Aluminum foil
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
Ingredients
- 200g basmati rice, rinsed
- 2 cloves of garlic, unpeeled
- 2 leeks, or 1 small Chinese cabbage, thinly sliced
- 400ml vegetable stock
- 1 tbsp sesame oil
- 2 aubergines, cut into 1½ cm slices
- 1 tsp sea salt flakes
- 3 fat spring onions, very thinly sliced
- 1 tbsp 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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