Gochujang Roasted Aubergine and padron pepper rice bowl
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
45
minutesThe aubergine and peppers are slowly oven-roasted until soft and caramelised, then coated in rich gochujang paste for gentle heat and deep umami flavour. Served over fluffy basmati rice and finished with fresh coriander, this is an easy and comforting plant-based dinner
Ingredients
- For the roasted vegetables:
1 aubergine, chopped
180g Padrón peppers, deseeded and chopped
1 red onion, chopped
3 garlic cloves, grated
1 tbsp gochujang paste
Ground rock salt
Ground black pepper
Olive oil
- For the rice:
120g basmati rice
180ml water (1:1.5 ratio)
Fresh coriander, finely chopped (for garnish)
Directions
- Preheat the oven to 180°C (fan).
- Add the aubergine, red onion, Padrón peppers, and grated garlic to a roasting pan. Season with salt and black pepper, drizzle with olive oil, and mix well. Roast for 40 minutes.
- After 18 minutes, remove the pan from the oven, stir in the gochujang paste until evenly coated, then return to the oven for the remaining 22 minutes.
- Meanwhile, rinse the basmati rice and combine with water (1:1.5 ratio). Bring to a gentle boil, cover with a lid, reduce heat to very low, and simmer for about 20 minutes.
- Once the rice and vegetables are cooked, transfer the rice into the roasting pan. Add chopped coriander and gently mix everything together.
- Serve warm in a bowl and enjoy.
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