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!
Serves 2
120 kcal per serving
Prep time: 5 mins
Cooking time: 20 mins
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
