One-tin Korean-style Aubergines with Spring Onions and Sesame Rice

A simple vegan midweek dinner made in one tin with aubergines and rice cooked in Korean-inspired flavours.

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In the traditional Korean dish, aubergines are steamed for just 7 minutes before you gently stir in the red pepper and sesame dressing. In this version, I let the oven steam the aubergines, while fresh basmati rice and cabbage cook underneath for a simple and filling all-in-one dish. Gochugaru, or Korean red pepper flakes, are easily available online, at specialist shops, and even miraculously on Amazon – they really make the dish, and once you have a jar, you’ll find yourself scattering the flakes on everything (scrambled eggs are my favourite).

Serves 4
Prep time: 15 min
Cook time: 30 min
Total time: 45 min


200g basmati rice, rinsed
2 cloves of garlic, unpeeled
2 leeks, or 1 small Chinese cabbage, thinly sliced
400ml vegetable stock
1 tbsp sesame oil
2 aubergines, cut into 1½ cm slices
1 tsp sea salt flakes
3 fat spring onions, very thinly sliced
1 tbsp sesame seeds
For the dressing:
15g Korean red pepper flakes (gochugaru)
30ml sesame oil
30ml rice vinegar
30ml soy sauce
5cm ginger, grated
1 clove of garlic, finely grated


Preheat the oven to 210°C fan/230°C/gas 8.

Tip the rice and garlic into a wide lidded casserole dish or a medium roasting tin, then evenly cover with the sliced leeks or Chinese cabbage. Pour over the vegetable stock and sesame oil, then lay the aubergines over the top in one layer. Scatter over the sea salt, cover with the lid or very tightly with foil (this is important or the rice won’t cook properly), then transfer to the oven and bake for 30 minutes.

Meanwhile, mix the dressing ingredients together. As soon as you take the tin out of the oven, remove the lid or foil and dress the aubergines with the red pepper dressing. Scatter over the spring onions and sesame seeds and serve hot.

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