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Aubergine teriyaki bowls

Teriyaki Aubergine Bowls with Radishes and Chopsticks

Aubergine teriyaki bowls

Name: Aubergine teriyaki bowls
Total time: 30 min
Yield: Serves 2
Ingredients: 120g jasmine rice; 1 aubergine cut into chunky pieces; 1½ tbsp vegetable oil; 1 carrot shredded; 2 spring onions cut into 3cm pieces; 1 clove garlic crushed; a thumb sized piece ginger finely grated; 2 tbsp soy sauce; 1 tbsp caster sugar; 75g frozen edamame beans; a handful radishes thinly sliced; 1 lime ½ juiced, , ½ sliced; 2 tsp sesame seeds toasted

Adam Bush

Published: April 16, 2019 at 4:01 PM

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Serves 2

Easy

Total time: 30 mins

A star rating of 5 out of 5.2 ratingsRate

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Our 30-minute vibrant vegan recipe is packed with fresh flavours of crunchy radishes, fiery ginger and zesty lime

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try our vegan miso aubergines, then check out more aubergine recipes, such as our smoky miso aubergines and aubergine salad. Take your dish to the next level with our teriyaki sauce recipe.

Looking for more bowl food ideas? Try our vegan buddha bowl, buddha bowl with sweet potato and chickpeas, vegan fajita bowl, vegan sushi bowl and plenty more.

Ingredients

Nutrition

120g jasmine rice
1 aubergine

cut into chunky pieces
1½ tbsp vegetable oil
1 carrot

shredded
2 spring onions

cut into 3cm pieces
1 clove garlic

crushed
a thumb sized piece ginger

finely grated
2 tbsp soy sauce
1 tbsp caster sugar
75g frozen edamame beans
a handful radishes

thinly sliced
1 lime

½ juiced, , ½ sliced
2 tsp sesame seeds

toasted

Nutrition: per serving

kcal524

low
fat12.5g
saturates1.3g
carbs84g
sugars21.1g
fibre10.7g
protein13.7g
salt2.2g

Method

step 1

Put the rice into a small pan with 240ml of water and a pinch of salt. Bring to the boil, cook for 1 minute then put on a lid, turn the heat down to low and cook for 10 minutes. Remove from the heat and leave to steam for another 10 minutes.
step 2

Toss the aubergine with 1 tbsp of the oil in a bowl. Heat a wok until hot then cook the aubergine for 5 minutes, tossing regularly, until charred and beginning to soften. Tip in the carrot, spring onions, garlic and ginger, and stir-fry for 2-3 minutes or until softened. Whisk together the soy sauce and sugar with 200ml of water, pour in and simmer gently for 10-15 minutes or until the aubergine is really soft and the sauce has reduced.
step 3

Meanwhile, blanch the frozen edamame beans in a pan of boiling water, drain well and rinse under running water until cold. Drain again, then tip into a bowl with the radishes and a little seasoning, squeeze over ½ a lime and toss well.
step 4

Spoon the rice into bowls, top with the aubergine and sauce, the beans and radishes, sprinkle with sesame seeds and serve with the slices of lime to squeeze over.

Check out more of our best vegan recipes ready in under 30 minutes...

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Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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