Bulgogi Aubergine Rice Bowl

INGREDIENTS

• 2 Dunnes Stores aubergines, sliced
• ¼ medium onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 spring onion, chopped
• ½ tsp salt
• 1 tsp toasted sesame oil
• 3 tbsp sriracha sauce
• 1 tbsp soy sauce
• 1 tbsp vegetable oil

For the pickled cucumber:

• 1 tbsp sugar
• 2 tbsp rice vinegar
• 2 tsp sesame oil
• 1 tbsp sesame seeds, toasted, plus extra to serve
• 1 cucumber, thinly sliced

To serve:

• 250g white rice, cooked
• 2 carrots, peeled and julienned
• 3 spring onions, thinly sliced and placed into iced water
• 100g kimchi
• Lime wedges
• Sesame seeds, toasted

METHOD

1. For the marinade, mix the onion, garlic, spring onion, sugar, soy sauce, sriracha, chilli flakes, sesame oil, and ½ tsp salt in a medium bowl until well combined.
2. Slice the aubergine crosswise at 3 to 4 inch intervals, then slice each piece half an inch wide by a quarter inch thick. Cover the aubergine entirely with the marinate and allow to sit for about 20 minutes.
3. Meanwhile, make the pickled cucumber. Whisk the sugar, vinegar, sesame oil, soy sauce, and sesame seeds together in a bowl until the sugar has dissolved.
4. Thinly slice the cucumber on a mandolin or using a sharp knife and add to the bowl with the sugar vinegar mix. Toss to coat and set aside until ready to serve.
5. Drain the liquid from the large bowl with the aubergine and discard. Pick up handfuls of the aubergine and squeeze tightly to remove excess liquid before adding the marinade to the bowl and mix together well. Cover and transfer to the fridge to chill for 30 minutes.
6. Heat the vegetable oil in a large heavy skillet over medium-high heat and swirl to coat the pan evenly. Add the marinated aubergine and spread evenly in the skillet. Leave to sear for a few minutes, until the bottom is lightly coloured. Turn with a spatula or tongs and cook until the other side is lightly browned (2–3 minutes). Reduce the heat to medium and continue to cook, pressing the aubergine into the pan and turning from time to time until the aubergine is cooked through, glazed and any excess marinade has evaporated (around 5–6 minutes).
7. Transfer the aubergine to a plate and sprinkle with sesame seeds before serving in bowls with the rice, pickled cucumbers, kimchi, julienned carrots and sliced spring onions.