Simon Rimmer served up a tasty Korean BBQ Aubergine Bowl With Tofu Scramble Rice on Sunday Brunch.

The ingredients are: 2 aubergines cut into rounds approx. 30mm thick and Oil to fry.

For the sauce: 225ml soy, 75ml water, 50ml mirin, 2 tbs sesame oil, 30ml black rice vinegar, 1 Tsp chilli flakes, 50ml sriracha sauce, 200g soft dark brown sugar, 25mm piece ginger, grated, 1 Clove crushed garlic and Thicken with approx. 1 tbs corn flour mixed with water.

For the rice: 450g cooked brown rice, 50ml soy, Tbs gochugang paste, Tbs sesame oil, Tsp sugar, 1 red onion, thinly sliced, 50mm ginger, matchsticks, 2 cloves sliced garlic, 200g firm tofu, 80g peas and 75g edamame beans.

Top with kimchee, julienned carrot, sesame seeds, mint and coriander.

See Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.