Sticky Aubergine Rice Bowls
In this recipe, pieces of roasted aubergine are coated in a honey soy glaze and piled on top of jasmine rice, along with pickled carrots, eggs and edamame beans. It’s a great midweek dinner idea and flexible too; swap in other veggies if you fancy.
Introduction
This is one of those meals I could eat over and over again. Especially since the sticky glaze works on almost anything and you can swap in whatever veg you have, so you never have to make it the same way twice. Yes, it uses a few pans, but the washing-up rule applies: whoever didn’t cook does the dishes … unless, of course, you’re cooking for yourself, in which case – I apologise.
Ingredients
| For the aubergines | |
|---|---|
| 3 | aubergines |
| 1-2 tbsp | neutral oil |
| a pinch of | salt |
| 2½ tbsp | soy sauce |
| 2 tbsp | honey or maple syrup |
| 1 tbsp | rice vinegar |
| 1 tbsp | sesame oil |
| 1–2 | garlic cloves, minced |
| 1 tsp | grated (peeled) fresh ginger |
| For the pickled carrots | |
| 2 tbsp | rice vinegar |
| 1 tsp | granulated sugar |
| ¼ tsp | ¼ tsp fine sea salt2 carrots, peeled |
Method
PREPARE THE AUBERGINES
Preheat the oven to 200°C fan. Line a large baking tray with baking paper.
Slice the aubergines into chunky batons. Toss them in the oil, using enough oil to lightly coat the aubergine pieces. Season with a pinch of salt and lay them flat on the lined baking tray in a single layer.
Roast for 25–30 minutes until golden brown and tender. Flip them halfway to ensure they roast evenly.
PICKLE THE CARROTS
Meanwhile, in a bowl, mix the rice vinegar, sugar and sea salt. Peel the carrots into ribbons, add them to the bowl and stir, then set aside to lightly pickle.
PREP THE RICE, EGGS AND EDAMAME
Rinse your rice until the water runs clear, then add to a pan with just enough water to cover the grains. Bring to the boil, cover with a lid and turn down the heat to low. Steam for10 minutes, turn off the heat and then cover with a tea towel and lid to absorb any excess moisture.
Bring another saucepan of water to the boil. Gently lower in the eggs and cook for 7 minutes. Transfer to a bowl of ice-cold water and peel once cooled.
Boil the edamame with the eggs for 7 minutes and drain.
COAT THE AUBERGINES
In a saucepan over a medium heat, combine the soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic and ginger. Bring to a gentle simmer and let it reduce for 5–7 minutes until it thickens slightly. If it becomes too thick, just add a splash of water. Add the cooked aubergines to the pot and toss to coat. Add another splash of water if the glaze doesn’t fully coat the aubergines.
FINISH AND SERVE
Plate up the jasmine rice, sticky aubergines, edamame, boiled eggs (cut in half) and the pickled carrots. Garnish with the spring onions, coriander and a squeeze of lime, and finish with the chilli crisp (if using).
WANT TO…
MAKE IT VEGAN? Leave out the eggs and use maple syrup in the glaze.
STORE LEFTOVERS? Keep components separate where possible in airtight containers and store in the fridge for up to3 days. Make sure to reheat the rice thoroughly before serving.
ADD EXTRA PROTEIN? Replace half the aubergine with firm tofu. Pan-fry it or roast until golden, then toss in the same sticky glaze.
SPEED THINGS UP? Use pre-cooked microwaveable rice.
Reviews
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