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Miso Gochujang Aubergine with Sesame Fried Rice, Edamame & Pickled Radish
A moreish marinade of umami miso and zingy ginger elevates humble aubergine in this Japanese-inspired plate. Paired with edamame rice, cashew nuts and a sprinkle of chilli, it’s so delicious you’ll be craving seconds.
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 tsp black sesame seeds (Sesame)
- 1 chilli
- 2 spring onion
- 1 pak choi
- 1 unwaxed lime
- 3 radish
- 50g edamame beans (Soya)
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 2 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 2 tsp maple syrup (maple syrup(100%))
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 aubergine
- 100g rice (brown) (100% Brown Rice)
Nutritional Information
Calories: 462
Protein: 12g
Carbs: 59g
Fat: 20g
Ingredients
- 50g edamame beans (use half) (Soya)
- 2 tbsp gochujang paste (use half) (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 chilli (use half)
- 3 radish
- 1 tsp black sesame seeds (Sesame)
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 100g rice (brown) (use half) (100% Brown Rice)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 spring onion
- 1 pak choi
- 1 unwaxed lime (use half)
- 1 aubergine (use half)
Nutritional Information
Calories: 535
Protein: 16g
Carbs: 63g
Fat: 25g
Miso Gochujang Aubergine with Sesame Fried Rice, Edamame & Pickled Radish
A moreish marinade of umami miso and zingy ginger elevates humble aubergine in this Japanese-inspired plate. Paired with edamame rice, cashew nuts and a sprinkle of chilli, it’s so delicious you’ll be craving seconds.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan & 2 small bowls
Get started
- Add the rice and boil for 25-30 mins, until cooked
- In the final 1 min, add the edamame, then drain together
Make the miso sauce & roast the aubergine
- In a small bowl, combine the ginger & garlic paste, miso paste, maple and gochujang with a pinch of salt and pepper
- Halve the aubergine lengthways, then cut a criss-cross pattern into the flesh (careful not to cut the skin). Place on the lined baking tray (flesh-side up) and rub with 1 tbsp oil, a pinch of salt and pepper. Roast for 10 mins
Do the prep
- Thinly slice the radish. Halve the lime
- Add the radish to the other small bowl with the juice of half the lime and a pinch of salt
- Finely slice the spring onion, keeping the green and white parts separate. Trim and thinly slice the pak choi. Finely dice half the chilli, thinly slice the remaining
Fry the rice
- After 10 mins, spoon half of the miso gochujang sauce over the cut side of the aubergine and return to the oven for a further 10-15 mins, until glazed and soft
- Meanwhile, heat the medium saucepan with 2 tsp oil on medium-high heat. Once hot, add the spring onion whites, pak choi and diced chilli (use less for less heat) and cook for 2-3 mins. Season with salt and pepper
- Once cooked, stir the rice, edamame, half the sesame seeds and the remaining miso sauce into the pan and cook for a further 1 min. Add a squeeze of lime and season to taste
Final steps & plate up
- Share the rice between plates, topped with the aubergine halves. Scatter with the pickled radish, sliced chilli (for those who like the heat), spring onion greens and the remaining sesame seeds. Serve with any remaining lime, cut into wedges
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