Grilled Aubergine With Asian Vegetables
This Asian vegetable stir fry is the best – absolutely packed with flavour thanks to Knorr.
30 minutes cook
Ingredients
- 2 - 3 Asian aubergines
- 1 tbspolive oil
- 2 pak choi
- 6okra
- 3medium tomatoes
- 4baby sweetcorn
- 2 tsprice wine vinegar
- 3garlic cloves, minced
- 1 thumbginger
- 1birds eye chilli, sliced
- 2 tspcoconut oil
- 1Knorr Smoked Chilli & Tomato Stock Pot
- 3cloves of garlic, minced
- 300gshort grain rice
- 1spring onion, sliced
- 2 tspvegetable oil
Aubergine:
Garlic Rice:
Hey everyone, it is Johnny Meatless here! Knorr has asked me to make a twist on a Filipino classic using my dad’s recipe called Tortang Talong. Taking inspiration from his recipe, I made grilled aubergine with Asian vegetables. Using Knorr’s Smoked Chilli and Tomato Stock Pot I was able to recreate the smokiness of the original dish. It is full of flavour, very nourishing and has a lovely kick to it. This definitely brought me back down memory lane eating with my family and seeing how important food is to us. I’ve chosen an array of different vegetables which I grew up eating and combined it with soy sauce and vinegar. Using the stock pot definitely levelled up the dish and enhanced all the flavours, which brought everything together. This is a dish that I know all my family and friends would love. If you’d like to make it here are all the ingredients so you can enjoy it with your own family.
Method
Slice the aubergine in half and spread olive oil on top.
Grill the aubergine on a pan.
Add the vegetables to the pan with coconut oil and gradually pour in the Knorr Smoked Chilli & Tomato Stock Pot. Mix thoroughly to combine flavours.
Serve with garlic fried rice.
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