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

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

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