Ingredients
Eggplant
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Olive oil 40.0 ml
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Large eggplant, thinly sliced or corn tortillas 2.0 kg
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Gochujang 80.0 g
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Rice wine vinegar 20.0 g
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Soy sauce 30.0 g
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Caster sugar 30.0 g
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Garlic, crushed 15.0 g
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Japanese eggplants, cut into strips 1.0 kg
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Swiss brown mushrooms, sliced 600.0 g
Kimchi Cream
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Kimchi 100.0 g
To Serve
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Kimchi
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Coriander
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Cucumber, thinly peeled
Preparation
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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.
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Kimchi Cream
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Combine kimchi and HELLMANN'S Vegan Mayonnaise and blend until smooth.
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To Serve
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To assemble tacos, divide vegetable mixture into eggplant ‘tacos’. Add toppings and spoon over kimchi cream.
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