Gochujang aubergine

Difficulty

Low

Time

40 min

Author

Braun

Ingredients

Servings

2

For the sauce

  • 1 garlic clove, small

  • 5 grams fresh ginger

  • 3 Tbsp soy sauce

  • 3 Tbsp rice wine vinegar

  • 1 Tbsp honey

  • 2 tsp gochujang, adjust to taste

  • 2 Tbsp peanut oil

For serving

  • 1 bunch spring onions

  • 10 grams fresh coriander

  • 40 grams peanuts

1 aubergine, large

120 grams jasmine rice

Utensils

HF5073

Instructions

Step 1

Wash the aubergine and cut into approx. 2 cm pieces.

Step 2

Sprinkle the aubergine pieces with a good pinch of salt, mix well and leave to rest for approx. 5 minutes.

Step 3

In the meantime, rinse the rice under running water and cook according to the packet instructions.

Step 4

Dab the pieces of aubergine with kitchen paper, mix with 1 tablespoon peanut oil, place on the grid in the MultiFry 5 and cook using the Air Fry program for vegetables at 190°C for approx. 20 minutes. Turn the pieces of aubergine halfway through.

Step 5

For the sauce peel and finely chop the garlic and ginger.

Step 6

In a small bowl, mix the soy sauce, rice wine vinegar, honey and gochujang and stir everything together.

Step 7

Heat the remaining oil in a small pan and fry the garlic and ginger over a medium heat for about 2 minutes.

Step 8

Add the sauce and leave to thicken for approx. 3 minutes over a medium heat.

Step 9

Wash the spring onions and coriander. Slice the spring onions into rings and roughly chop the coriander.

Step 10

Roughly chop the peanuts.

Step 11

Add the roasted aubergine to the sauce and toss until all the pieces are coated with sauce.

Step 12

Place the gochujang aubergine and rice on a plate. Top with spring onions, coriander and peanuts and serve.