Aubergine teriyaki bowls
- Preparation and cooking time
- Total time
- Easy
- 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
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.
