Stuffed aubergine with rice wine & ginger sauce

Name: Stuffed aubergine with rice wine & ginger sauce
Yield: Serves 2
Cuisine: Korean
Ingredients: 1 garlic clove, crushed; 15 ml/1 tbsp mirin or rice wine; 15 ml/1 tbsp dark soy sauce; 90 g/3½ oz/scant ½ cup minced (ground) beef; 5 ml/1 tsp sesame oil; 2 aubergines (eggplants); 1 egg; 25 ml/1½ tbsp vegetable oil; 1 sheet dried seaweed; 30 ml/2 tbsp mirin or rice wine; 30 ml/2 tbsp dark soy sauce; 5 ml/1 tsp fresh root ginger, peeled and grated; steamed rice, to serve; salt and ground black pepper; 1 green chilli, seeded and shredded; 1 red chilli, seeded and shredded

Preparation info

Serves
2

Difficulty
Easy

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.

Ingredients

2 aubergines (eggplants)
1 egg
25 ml/1½ tbsp

Asia
Korea
Main course
Side dish
Starter

Method

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.
Beat the egg and season with a pinch of salt. Coat a frying pan

Ingredients

Method

Photos