Korean-Style Aubergines with Spring Onions & Sesame Rice

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).

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

• Preheat the oven to 230C/ 210C fan/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.