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Recipes
Gochujang aubergine

Gochujang aubergine

Difficulty

Low

Time

40 min

Author

Braun

Ingredients

Servings: 2

Makes:

1 aubergine, large
120 grams jasmine rice

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

Instructions

STEP 1/12

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

STEP 2/12

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

STEP 3/12

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

STEP 4/12

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 5/12

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

STEP 6/12

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

STEP 7/12

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

STEP 8/12

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

STEP 9/12

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

STEP 10/12

Roughly chop the peanuts.

STEP 11/12

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

STEP 12/12

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

This recipe was prepared with Braun's MultiFry 5.

Back to homepage
Recipes
Gochujang aubergine

Gochujang aubergine

Show me the recipe

Difficulty

Low

Time

40 min

Author

Braun

Show me the recipe

Servings:2

Makes:

Ingredients

This recipe is prepared with:

HF5073

Instructions

STEP 1/12

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

STEP 2/12

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

STEP 3/12

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

STEP 4/12

STEP 5/12

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

STEP 6/12

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

STEP 7/12

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

STEP 8/12

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

STEP 9/12

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

STEP 10/12

Roughly chop the peanuts.

STEP 11/12

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

STEP 12/12

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

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Gochujang aubergine

Ingredients

Instructions

STEP 1/12

STEP 2/12

STEP 3/12

STEP 4/12

STEP 5/12

STEP 6/12

STEP 7/12

STEP 8/12

STEP 9/12

STEP 10/12

STEP 11/12

STEP 12/12

Gochujang aubergine

Ingredients

Instructions

STEP 1/12

STEP 2/12

STEP 3/12

STEP 4/12

STEP 5/12

STEP 6/12

STEP 7/12

STEP 8/12

STEP 9/12

STEP 10/12

STEP 11/12

STEP 12/12

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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