Teriyaki Aubergine Bowl Recipe

Aubergine teriyaki bowls

  • serves 2
  • Easy

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

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Ingredients

  • jasmine rice 120g
  • aubergine 1, cut into chunky pieces
  • vegetable oil 1½ tbsp
  • carrot 1, shredded
  • spring onions 2, cut into 3cm pieces
  • garlic 1 clove, crushed
  • ginger a thumb sized piece, finely grated
  • soy sauce 2 tbsp
  • caster sugar 1 tbsp
  • frozen edamame beans 75g
  • radishes a handful, thinly sliced
  • lime 1, ½ juiced, , ½ sliced
  • sesame seeds 2 tsp, toasted

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.

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Nutritional Information

  • Kcals 524
  • Fat 12.5g
  • Saturates 1.3g
  • Carbs 84g
  • Sugars 21.1g
  • Fibre 10.7g
  • Protein 13.7g
  • Salt 2.2g
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