INGREDIENTS
500 gs
lb eggplants / aubergines
1 cup
rice
2
spring onions / scallions
5 mls
2 tsp high smoke point oil
1 small bunch
coriander
1 serving
peanuts
2 tsps
cornstarch / cornflour
2 tbsps
soy sauce
4 tsps
rice wine vinegar
1 tbsp
maple syrup
1 tsp
ginger
1 small
garlic clove
2 tsps
sesame oil
2 tsps
gochujang *