The Roasting Tin Around The World Korean-style aubergines with spring onions and sesame rice - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Roasting Tin Around The World Korean-style aubergines with spring onions and sesame rice By You Magazine - April 26, 2020 In the traditional Korean dish, the aubergines are steamed for seven minutes before you gently stir in the red pepper and sesame dressing. In this version, I let the oven steam the aubergines, while basmati rice and cabbage cook underneath for a simple and filling all-in-one dish. Gochugaru, or Korean red pepper flakes, are available online and at specialist shops. 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). David Loftus SERVES 4 PREP 15 MINUTES COOK 30 MINUTES 200g basmati rice, rinsed 2 cloves of garlic, unpeeled 2 leeks or 1 small Chinese cabbage, thinly sliced 400ml vegetable stock 1 tbsp sesame oil 2 aubergines, cut into 1.5cm slices 1 tsp sea salt flakes 3 fat spring onions, very thinly sliced 1 tbsp 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 1. Preheat the oven to 230C/ 210C fan/gas 8. 2. Tip the basmati 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 sliced 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. 3. 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 Korean-style aubergines with the red pepper dressing. Scatter over the spring onions and sesame seeds and serve hot. Recipe taken from The Roasting Tin Around the World (to be published by Square Peg on 30 April, price £16.99) RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved