Korean Glazed Aubergine with Oyster Mushrooms
This is a very simple, pleasant and naturally vegan dish, taking it’s inspiration in Korean cuisine.
The korean way of cooking is largely based on steamed or cooked short grain rice and vegetables. It is very characteristic of the cuisine to serve few smaller dishes over a sharing table. Undeniably noticeable is a strong presence of pickled and fermented flavours, mixed with sweet contrasting notes.
In this dish we married aubergine and mushrooms, coating them in sticky treacly and slightly sour glaze, served over white rice to soothe the palate.
2-3 adults
30min
Moderate
Ingredients
Utensils
Product Reviews
Share your thoughts and experiences
The overall impression is one of quality!
The overall impression: is one of quality! The thick paper, colourful pictures, nutritional details, allergy info, … and preparation is very well explained, I have seen worse. Another positive surprise when started to cook is the fact that all the ingredients are measured so there is no food waste. We found the ingredients of good quality and the preparation time was accurate.
So yummy!!
Highly recommend this if you are trying plant-based and have no idea where to start. The chef creates meals with items I would have never put together, but they all taste so wonderful and the food is beautiful! Be prepared to prep and cook… but the payoff is worth it. So yummy!!
wonderful and tasty menu
Venn offers a wonderful and tasty menu of foods to fit a vegan and gluten-free lifestyle… There was A LOT of packaging to deal with each week. We did have a total of three issues with delivery and the staff at Venn were on it like flies on a camel's back!!
