Korean Aubergine Stew

Korean Aubergine Stew

Korean food is packed full of flavour and this stew is no different, so quick and simple to make you will love it!

Prep time
5
mins
Cooking time
20
mins
Serves
2
Per serving
120
kcal

Ingredients

  • 1 large aubergine
  • 1 medium onion
  • rapeseed oil spray
  • 1 spring onion sliced for garnish (optional)

For the sauce:

  • 2 tbsp soy sauce
  • 2 tsp brown sugar
  • 1 clove of garlic, peeled and finely diced
  • 1 inch piece of ginger, finely grated
  • ½  teaspoon sesame oil
  • 1 teaspoon cornflour
  • 1 small red chilli, de-seeded and diced

Method

  • In a small bowl, mix together all the sauce ingredients with 1 tablespoon of water.
  • Peel and slice your onion and cut the aubergine into thick strips about 1 to 2 cm wide and 4-5 cm long.
  • Heat a few sprays of the rapeseed oil in a frying pan a over medium heat, then add the onion and gently fry for a fewminutes until the onion softens and begins to brown. Now add the aubergine and then the sauce and stir to combine.
  • Cover and reduce the heat to a simmer and cook until the aubergine is tender and most of the liquid has been absorbed,stirring occasionally for about 10 minutes. If the aubergine starts to become a little dry whilst cooking, just add in a little more water.
  • Once cooked, serve straight away garnished with the chopped spring onion if using.
  • Great served with cooked rice

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