Sticky Aubergine & Korean Style Grains

Silky aubergine is coated in a sticky, fiery gochujang glaze and served over Merchant Gourmet Korean-Style Grains in this flavour-packed Korean-inspired dish. Finished with fresh spring onions, lime and sesame seeds, it’s a delicious balance of sweet, savoury and spicy flavours with plenty of texture in every bite.

Written by Merchant Gourmet
40 minutes Serves 2 Beginner
Sticky Aubergine & Korean Style Grains
Ingredients
  • 2 aubergines, cut into thick rounds
  • 1 tbsp olive oil
  • Juice of ½ lime
  • 2 tbsp soy sauce
  • 1 thumb-sized piece ginger, finely grated
  • 1 tbsp maple syrup
  • 1 tbsp gochujang paste
  • 2 spring onions, finely sliced
  • 1 pouch Merchant Gourmet Korean Style Grains
  • 1 spring onion, finely sliced
  • 1 tbsp sesame seeds Shop the recipe

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Korean Style Grains
Korean Style Grains
250G
  1. Heat the olive oil in a large frying pan over a medium heat. Add the aubergine and cook in batches for 8–10 minutes until softened and golden on both sides.
  2. Meanwhile, whisk together the lime juice, soy sauce, garlic, ginger, maple syrup and gochujang in a small bowl.
  3. Pour the sauce over the aubergine and add two-thirds of the spring onions. Cook for 10–15 minutes, stirring occasionally, until the aubergine is meltingly soft and coated in a sticky glaze.
  4. Heat the Merchant Gourmet Korean-Style Grains according to the pack instructions.
  5. Divide the grains between two bowls and top with the sticky aubergine.
  6. Finish with the remaining spring onion and a scattering of sesame seeds before serving.

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