serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Fast, Fresh & Frugal
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 2 tbsp vegetable oil
- 2 medium eggplants, cut into irregular 3 cm chunks
- 1 green capsicum, cut into irregular 3 cm chunks
- 2 garlic cloves, sliced
- 1 tbsp sesame oil
- 2 tbsp miso paste, or doenjang (Korean fermented soybean paste)
- 1 tbsp gochujang (Korean fermented chilli paste)
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- toasted sesame seeds, to serve
Instructions
1. Heat a large frying pan over medium heat and add the vegetable oil. Fry the eggplant for about 5 minutes, or until starting to brown. Add the capsicum and garlic and fry for about 3 more minutes until both the eggplant and capsicum start to soften.
2. Combine remaining ingredients (except the sesame seeds) with a couple of tablespoons of water and pour the mixture into the pan, stirring to coat. Fry for 2 - 3 minutes until the vegetables are softened and the sauce is thickened, glossy and coating the vegetables. Serve scattered with the sesame seeds.
Photography by Jiwon Kim.
Want more from The Cook Up?
• Get the show recipes, articles and more
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Fast, Fresh & Frugal
