Roasted miso aubergine, edamame rice & cashews

Created by the wonderful Mindful Chef

A moreish marinade of umami-rich miso and zingy ginger elevates humble aubergine in this Japanese-inspired plate. Paired with edamame rice, toasted cashew nuts and a sprinkle of chilli, it’s so delicious you’ll be craving seconds.

Cooking Instructions

Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Rinse the rice, then add to a pan with 600ml lightly salted boiling water. Simmer for 20-25 mins, then drain.
Slice the aubergine in half lengthways, then cut a criss-cross pattern into the flesh (being careful not to cut the skin). Rub the flesh with half the sesame oil, place on a lined tray (flesh-side up) and bake for 10 mins, until softening.
Meanwhile, peel the carrots and cut into long, thin strips using a peeler. Thinly slice the spring onions. Finely chop the half chilli (remove the seeds for reduced heat). Roughly chop the coriander.
Peel the ginger, then finely grate. Place in a bowl with the miso and mix. After the aubergine has been cooking for 10 mins, spread two-thirds of the miso mix over evenly. Return to the oven for 15 mins or until the miso has turned golden and the aubergine has softened. Add the cashews to the side of the tray for the final 5 mins of cooking.
Heat a large pan with the remaining sesame oil on a medium heat. Cook the spring onions, half the chilli and the remaining miso mix for 1 minute, then add the edamame and carrots and cook for 2 mins. Add the cooked rice, coriander, tamari and the juice from half the lime; cook for a further 2 mins.
Serve the rice topped with the miso aubergine. Sprinkle over the cashews and remaining chilli (to taste). Squeeze over the remaining lime juice.

Cook time: 30 mins

Allergens: Nuts, Sesame, Soya

Cuisine: Asian

Ingredients

Nutritional Information