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Rukmini’s Korean Style Aubergines

Rukmini Iyer

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Aubergine
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Serves: 4

Prep time: 15 mins

Cook time: 30 mins

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

Dressing:

15g Korean red pepper flakes (gochugaru)

30ml sesame oil

30ml rice vinegar

30ml soy sauce

5cm ginger, grated

1 clove of garlic, finely grated

Veg Portions / Serving: 1

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Kitchen Ninja

Recipe from The Roasting Tin Around the World (Square Peg) by Rukmini Iyer. Photography by David Loftus.

In the traditional Korean dish, aubergines are steamed for just 7 minutes before you gently stir in the red pepper and sesame dressing. In this version, I let the oven steam the aubergines, while fresh basmati rice and cabbage cook underneath for a simple and filling all-in-one dish. Gochugaru, or Korean red pepper flakes, are easily available online, at specialist shops, and even miraculously on Amazon – they really make the dish, and once you have a jar, you’ll find yourself scattering the flakes on everything (scrambled eggs are my favourite).

Method:

Preheat the oven to 210°C fan/230°C/gas 8.

Tip the rice and garlic into a wide lidded casserole dish or a medium roasting tin, then evenly cover with the sliced leeks or Chinese cabbage. Pour over the vegetable stock and sesame oil, then lay the aubergines over the top in one layer. Scatter over the sea salt, cover with the lid or very tightly with foil (this is important or the rice won’t cook properly), then transfer to the oven and bake for 30 minutes.

Meanwhile, mix the dressing ingredients together. As soon as you take the tin out of the oven, remove the lid or foil and dress the aubergines with the red pepper dressing.

Scatter over the spring onions and sesame seeds and serve hot.

Kids in the kitchen:

Let the kids own this recipe by assembling it themselves, and then scattering over the spring onions before serving.

Rukmini Iyer

Rukmini Iyer is the bestselling author of The Roasting Tin series selling a million copies to date (The Roasting Tin; The Green Roasting Tin; The Quick Roasting Tin, The Roasting Tin Around The World, Green Barbecue and Sweet Roasting Tin). She originally trained as a lawyer but left the industry to retrain as a chef and food stylist. Her aim is to transform Britain's midweek meals one roasting tin dinner at a time from omnivores to vegans, flexitarians to families or households of one or two.

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