Miso Aubergines with Edamame Beans and Brown rice
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 aubergines, sliced in half lengthways ((£0.69x2)=(£1.38))
- 1 tbsp miso paste ((£1.50))
- 200 g brown rice, rinsed ((£1.50/4)=(£0.38))
- 300 g edamame beans ((£1.50/2)=(£0.75))
- 50 g spring onions, thinly sliced diagonally ((£0.40))
- 50 g red chillies, thinly sliced ((£0.47))
- 1 bunch of fresh coriander, torn ((£0.50))
- 2 tbsp soy sauce
- 1 tsp honey or maple syrup(vegan option)
- ½ tbsp rapeseed oil
Method
- Slice the aubergines in half across their length and score the flesh of the aubergine.
- Combine the miso paste, soy sauce, honey and rapeseed oil to form the miso glaze. Coat the aubergine slices generously with the glaze and pop in the oven for 30 minutes.
- Cook brown rice according to packet instructions, adding the edamame beans for the last 5 minutes of cook time. Season generously with salt.
- Serve the miso aubergines on a bed of brown rice & edamame beans. Top the aubergine with spring onion, red chillies and coriander.