This speedy dinner packs serious punch. Smoky roasted aubergine folded through your Sausage Gochujang Ragù batch sauce, served with fluffy rice and topped with crispy chilli and ginger.
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Serves
2
Aubergine
Cooked Basmati Rice
Sesame Oil
Fresh Ginger
Red Chilli
Sesame Seeds
Olive Oil
Salt
Black Pepper
Serves
2
Aubergine
Cooked Basmati Rice
Sesame Oil
Fresh Ginger
Red Chilli
Sesame Seeds
Olive Oil
Salt
Black Pepper
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Step 1.
Before you begin, make the Sausage Gochujang Ragú batch recipe.
Step 2.
Heat the oven to 200°C. Chop your aubergine into large chunks and toss with olive oil, salt and black pepper. Spread out on a tray and roast for 25–30 mins until golden and soft.
Step 3.
Meanwhile, cook the rice following pack instructions. Fluff with a fork and set aside.
Step 4.
Finely slice the chilli and cut the ginger into thin matchsticks.
Step 5.
Warm the Sausage Gochujang Ragù in a saucepan over a low heat. Once the aubergine is ready, stir it through the ragù and keep warm.
Step 6.
In a small frying pan, heat the sesame oil over a low heat. Add the ginger, chilli and sesame seeds and fry for 2–3 mins until golden and crisp. Remove from the heat.
Step 7.
To serve, divide the rice between bowls, spoon over the sausage & aubergine ragù and finish with a generous drizzle of the crispy chilli-ginger oil.
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