Aubergine teriyaki bowls
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
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.
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.
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.
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.
#vegandinner #woodfiredpizza #pizzalovers #veganpasta #crueltyfree #vegano #plantbasedpizza #neapolitanpizza #veganuary #veganinspiration #homemadepizza #veganmeals #veganlunch #plantbaseddiet #margheritapizza #vegans #vegancommunity #instafood #vegancooking #veganpizzas #italianfood #homemade #wings #pizzavegana #veganlifestyle #lunch