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Sticky aubergine rice bowls recipe
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41 ratings
Created by The Tesco Recipes team
A sticky teriyaki sauce gives the roasted aubergines in this dish a lovely caramelised texture. Add pickled carrot salad to add another dimension and enjoy this explosion of flavours. See method
Ingredients
- 2 aubergines, trimmed and cut into 5cm batons
- 1 tbsp vegetable oil
- 3cm piece ginger, peeled and finely grated
- 2 garlic cloves, crushed
- 125ml teriyaki sauce
- 2 carrots, peeled and shaved into ribbons with a peeler
- 3 tbsp distilled vinegar
- ¼ tsp sugar
- 2 pouches boil-in-the-bag brown rice
- 4 spring onions, finely sliced
- 15g fresh coriander, leaves picked
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
935kj
221kcal
11%
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Fat
4g
6%
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Saturates
1g
3%
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Sugars
20g
22%
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Salt
1.3g
21%
of the reference intake
Carbohydrate 41.3g
Protein 4.6g
Fibre 3.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the aubergine with the oil and roast for 10 mins. Whisk the ginger, garlic and teriyaki sauce in a small bowl, then drizzle over the aubergine. Toss together and roast for another 10-15 mins, stirring halfway through, until sticky and glazed.
- Meanwhile, put the carrot ribbons in a bowl with the vinegar, sugar and a pinch of salt. Toss well and set aside. Cook the rice to pack instructions.
- Divide the rice between 4 bowls. Top with the sticky aubergine and a pile of the drained carrot salad. Top with spring onions and coriander to serve.
See more
Aubergine recipes