Ingredients
Eggplant
-
Olive oil 40 ml
-
Large eggplant, thinly sliced or corn tortillas 2 kg
-
Gochujang 80 g
-
Rice wine vinegar 20 g
-
Soy sauce 30 g
-
Caster sugar 30 g
-
Garlic, crushed 15 g
-
Japanese eggplants, cut into strips 1 kg
-
Swiss brown mushrooms, sliced 600 g
Kimchi Cream
-
Kimchi 100 g
To Serve
-
Kimchi
-
Coriander
-
Cucumber, thinly peeled
Preparation
-
Eggplant
- Brush 20 ml oil over eggplant and grill until soft.
- Combine gochujang, rice wine vinegar, soy sauce, caster sugar and garlic.
- Add remaining oil to large pan, add eggplant and mushrooms and cook for 4-6 minutes over high heat, add gochujang mixture and toss to combine. Add KNORR Intense Flavours Wild Mushroom Earth.
-
Kimchi Cream
-
Combine kimchi and HELLMANN'S Vegan Mayonnaise and blend until smooth.
-
-
To Serve
-
To assemble tacos, divide vegetable mixture into eggplant ‘tacos’. Add toppings and spoon over kimchi cream.
-