One-tin Korean-style Aubergines with Spring Onions and Sesame Rice

A simple vegan midweek dinner made in one tin with aubergines and rice cooked in Korean-inspired flavours.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 210°C fan/230°C/gas 8.

Step 2

Tip the rice and garlic into a wide lidded casserole dish or a medium roasting tin, then evenly cover with the sliced leeks or Chinese cabbage. Pour over the vegetable stock and sesame oil, then lay the aubergines over the top in one layer. Scatter over the sea salt, cover with the lid or very tightly with foil (this is important or the rice won’t cook properly), then transfer to the oven and bake for 30 minutes.

Step 3

Meanwhile, mix the dressing ingredients together. As soon as you take the tin out of the oven, remove the lid or foil and dress the aubergines with the red pepper dressing. Scatter over the spring onions and sesame seeds and serve hot.

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