Ingredients
Eggplant
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Olive oil 40 ml
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Large eggplant, thinly sliced or corn tortillas 2 kg
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Gochujang 80 g
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Rice wine vinegar 20 g
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Soy sauce 30 g
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Caster sugar 30 g
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Japanese eggplants, cut into strips 1 kg
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Swiss brown mushrooms, sliced 600 g
Kimchi Cream
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Kimchi 100 g
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Greek Yoghurt 50 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 20ml oil over eggplant and grill until soft.
- Combine Gochujang, rice wine vinegar, soy sauce, caster sugar and Knorr Garlic Puree.
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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, yoghurt and Hellmann’s Real 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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