Korean-style aubergines with spring onions & sesame rice from The Roasting Tin Around the World: Global One Dish Dinners (page 106) by Rukmini Iyer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lindaharrower on February 13, 2022

    This was ok but not amazing. The rice cooked perfectly and was very tasty but the aubergines are steamed on top of the rice and didn't have a lot of flavour. They are covered in the dressing once the dish comes out the oven so this helped. I did throw some chilli flakes into the dressing to make it a bit spicier. We ate this dish with a roasted chicken legs (which had been coated in a bit of the dressing before going in the oven). Obviously this meal was then no longer vegan!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.