Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 6.49 dollar
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 700grams eggplants, sliced into wedges
- 2tablespoons canola oil
- 3tablespoons miso paste
- 1tablespoons honey
- 2tablespoons soy sauce, reduced salt
- 500grams brown rice, ready cooked
- 2 medium limes, 1 juiced, 1 sliced into wedges
- 1 medium cucumber, sliced into ribbons
- 200grams radishes, finely sliced
- 2tablespoons rice wine vinegar
- 2 medium spring onions, sliced
- 1 medium red chilli, sliced
- 3tablespoons coriander, fresh, chopped
- 3tablespoons mint, fresh, chopped
Nutrition per serving
2800kJ / 670Cal
2800 Kilojoules or 670 Calories
32% of daily energy intake*
Protein
16.1grams
Fat
13.9grams
Carbs
116grams
Sugars
18.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Caramelised miso eggplant adds a smokiness to this veggie filled, vegan rice bowl.
Method
Step 1 of 3
Pre-heat the oven to 200°C/180°C fan-forced. Whisk the oil, miso paste, honey and soy sauce together in a large bowl, add the sliced eggplants and toss well to coat each slice. Arrange the slices on a large baking tray and roast for 35-40 minutes until caramelised and tender.
Step 2 of 3
Place the cucumber ribbons and thinly sliced radish in a bowl and pour over the rice wine vinegar. Leave to steep as the eggplants roast. Cook the rice according to pack instructions, add lime juice and zest and mix well.
Step 3 of 3
To assemble, divide the rice between 4 bowls, place the sticky eggplant, cucumber and radishes on top. Serve with lime wedges, red chilli, spring onions and fresh coriander and mint leaves scattered on top.
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