Stuffed aubergine with rice wine & ginger sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

The succulent beef filling complements the creamy texture of the braised aubergine beautifully, and the whole dish is infused by the flavours of rice wine and ginger, with a fiery kick supplied by chillies.


  • 2 aubergines (eggplants)
  • 1 egg
  • 25 ml/ tbsp


  1. Clean the aubergines, and cut into slices about 2.5cm/1in thick. Make two cross slits down the length of each slice, making sure not to cut all the way through. Sprinkle with a little salt and set aside.
  2. Beat the egg and season with a pinch of salt. Coat a frying pan