Korean style sweet spicy aubergine

Here's a simple stir fry Korean style spicy sweet mixed vegetable I cooked for myself. To be honest, it was too large a portion for one. I have to keep the other half for next day.

Sauté the garlic and onion (2 clove garlic and 1 onion thinly sliced).


Add chopped aubergine (1 big aubergine), and baby carrots (1 used 2). Stir fry for a minute or two


Add water, 1 tbsp soy paste and 1 tbsp chilli paste. Cover the pan with lid and let it cooked for about 20 minutes (till vegetable turned soft)


Season with fish sauce. Omit fish sauce and substitute with salt if you opt for a pure vegetarian dish. You may garnished with coriander and toasted sesame seed. I didn't because there is no need for me to impress myself. 😛 Serve with basmati rice


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