Korean · Soup

Garlic and scallion Aubergine Broth

Weeknight-friendly Aubergine Broth with the garlic and scallion we come back to again and again. Big flavour, short shopping list.

4.6 from 149 cooks

Prep15 min

Cook15 min

Serves2

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the garlic and scallion elements, and pat the aubergine dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Korean

This Korean Skillet leans on gochujang and honey to do the heavy lifting. We slow-cook the...

1 hr · Medium

Korean

The kind of Korean plate you make on repeat. soy and sesame, a proper roast, and a finish of...

45 min · Easy

Korean Members

Korean

Our tested Smoked Paneer Bowl: glossy, generous, and balanced with gochujang and honey. Serves...

1 hr 10 min · Medium

Korean Members

Korean

The kind of Korean plate you make on repeat. kimchi, a proper bake, and a finish of fresh herbs.

1 hr 10 min · Medium