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Eggplant

Kimchi Cream

To Serve

  • Kimchi
  • Coriander
  • Cucumber, thinly peeled
  1. Eggplant

    • Brush 20ml oil over eggplant and grill until soft.
    • Combine Gochujang, rice wine vinegar, soy sauce, caster sugar and Knorr Garlic Puree.
    • 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.

  2. Kimchi Cream

    • Combine Kimchi, yoghurt and Hellmann’s Real Mayonnaise and blend until smooth.

  3. To Serve

    • To assemble tacos, divide vegetable mixture into eggplant ‘tacos’. Add toppings and spoon over kimchi cream.