Sticky aubergine rice bowls recipe
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- Serves 4
- 5 mins to prepare and 20 mins to cook
- 221 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
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
Each serving contains
- Energy
- 935kJ 221.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 1.3g
- Sugars
- 20g
of the Reference intake
Carbohydrate 41.3gProtein 4.6gFibre 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
