Grilled Aubergine With Asian Vegetables

This Asian vegetable stir fry is the best – absolutely packed with flavour thanks to Knorr.

Done in 30 minutes

Dish by Tom Jackson

Ingredients

Aubergine:

2 - 3 Asian aubergines

1 tbspolive oil

2 pak choi

6okra

3medium tomatoes

4baby sweetcorn

2 tsprice wine vinegar

3garlic cloves, minced

1 thumbginger

1birds eye chilli, sliced

2 tspcoconut oil

1Knorr Smoked Chilli & Tomato Stock Pot

Garlic Rice:

3cloves of garlic, minced

300gshort grain rice

1spring onion, sliced

2 tspvegetable oil

Hey everyone, it is Johnny Meatless here! Knorr has asked me to make a twist on a Filipino classic using my dad’s recipe called Tortang Talong. Taking inspiration from his recipe, I made grilled aubergine with Asian vegetables. Using Knorr’s Smoked Chilli and Tomato Stock Pot I was able to recreate the smokiness of the original dish. It is full of flavour, very nourishing and has a lovely kick to it. This definitely brought me back down memory lane eating with my family and seeing how important food is to us. I’ve chosen an array of different vegetables which I grew up eating and combined it with soy sauce and vinegar. Using the stock pot definitely levelled up the dish and enhanced all the flavours, which brought everything together. This is a dish that I know all my family and friends would love. If you’d like to make it here are all the ingredients so you can enjoy it with your own family.

Method

Slice the aubergine in half and spread olive oil on top.

Grill the aubergine on a pan.

Add the vegetables to the pan with coconut oil and gradually pour in the Knorr Smoked Chilli & Tomato Stock Pot. Mix thoroughly to combine flavours.

Serve with garlic fried rice.

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.