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This healthy aubergine fried rice recipe is one of those dishes that can be made in less than 30 minutes, yet fulfils your every need. This recipe is packed with flavour, while delivering a wide array of nutrients.
This recipe is packed with flavour, while delivering a wide array of nutrients.
Aubergines are rich in fibre, vitamins and minerals. Rice is a versatile source of carbohydrates and fibre that makes sure you never leave the table hungry.
Both aubergine and rice promote cardiovascular health, by reducing cholesterol and keeping blood sugar in check. The addition of kimchi stimulates digestion thanks to the probiotics developed in the lacto-fermentation process.
The heat treatment brings out the rich aroma of the onion, ginger, and garlic, and soy sauce adds the umami flavour, completing this well-rounded dish.
1 aubergine (cut into strips)
2-3 tsp salt
150g long-grain rice (white or brown)
1 brown onion (peeled, diced)
2-3 cloves garlic (peeled, sliced)
1 inch ginger root (peeled, sliced)
200g vegan kimchi (see notes)
4-6 spring onions (roughly chopped)
2 tbsp soy sauce
2 tbsp sesame oil
Extra chilli flakes (optional)
2 tbsp rice vinegar
Large frying pan or wok
Small saucepan or rice cooker
Cook the rice in a pot or rice cooker with 250-300ml of water. Set aside to fully cool down.
Chop the aubergine and place it into a bowl. Add the salt (don’t worry, that’s the right amount). Stir and leave it to rest for 10-15 minutes. The aubergine will release some moisture, which will also get rid of the bitter flavour. Rinse the aubergine in cold water.
Heat sesame oil in a frying pan or wok. Add aubergine pieces, let them fry on high heat, and use the tongs to turn each piece until they are browned on each side. Transfer the aubergine from the pan back to the bowl (rise the bowl beforehand)
Add onion, garlic and ginger to the wok with remaining sesame oil. Saute for 5-7 minutes, stirring regularly. Add kimchi and keep cooking for another 2-3 minutes.
Next, add the rice you cooked previously, as well as soy sauce and rice vinegar. Keep cooking for another 10 minutes, stirring regularly.
Finally, add the fried aubergine and spring onions. Mix everything together, sprinkle with chilli flakes (if using) and serve!
Traditional kimchi is made with fish sauce, so when you do the grocery shopping for this recipe, double check you are getting the vegan kimchi. Alternatively, you can make vegan kimchi at home.