Teriyaki aubergine rice bowl
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Toby Scott
Teriyaki aubergine rice bowl
A speedy veggie rice bowl under 600 calories per serving
Serves: 2
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
526Kcal
Fat
19gr
Saturates
4gr
Carbs
65gr
Sugars
26gr
Fibre
13gr
Protein
16gr
Salt
2.2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 aubergine
- 4 tbsp teriyaki sauce (we used Kikkoman)
- 1 tbsp toasted sesame oil, plus 2 tsp
- 1 tbsp lime juice, plus wedges to serve
- 2 tsp clear honey or maple syrup - use maple syrup if on a vegan diet
- 1 small carrot
- 150g frozen edamame beans
- 1 x 250g pouch pre-cooked brown basmati rice and quinoa
- 1-2 tbsp sushi ginger, roughly chopped
- 2 tsp toasted sesame seeds
Step by step
- Cut the aubergine into 2cm chunks, place in a large bowl and toss with half the teriyaki sauce until coated.
- Heat 1 tablespoon of sesame oil in a large frying pan and once hot, fry the aubergine chunks for 5-7 minutes over a medium-high heat, tossing regularly, until charred and beginning to soften. Reduce the heat to medium and add 60ml water along with the remaining teriyaki sauce. Continue to cook uncovered, for 6-8 minutes, stirring occasionally, until the aubergine is completely tender.
- Meanwhile, bring a small pan of salted water to the boil. Combine the lime juice and honey or maple syrup in a small bowl. Thinly slice the carrot into matchsticks (or grate) and toss with the sweet lime mixture. Set aside.
- Boil the edamame beans for 4 minutes until tender, then drain. Microwave the rice according to pack instructions, mix with 2 teaspoons of sesame oil and divide between 2 serving bowls.
- Top with the aubergine, drained carrot slaw, edamame beans and sushi ginger, arranging the components separately. Scatter the sesame seeds over the aubergine and serve with lime wedges
