Teriyaki Aubergine with Pak Choi & Rice
- RECIPE MAKES: 4-6 portions
- PREP TIME: 10 minutes
- COOK TIME: 20 minutes
Preheat a large frying pan over a medium heat.
Place all the ingredients for the marinade into a bowl and mix well. Add the sliced aubergines and toss in the marinade, leaving to soak for 2 minutes.
Remove the aubergines and set aside, reserving the marinade for later.
Drizzle the remaining sesame oil into the frying pan and fry the aubergines for 3-4 minutes on each side, brush with a little marinade when turning.
Once the aubergines are cooked, remove from the pan and keep warm. Wipe out the pan, before heating the vegetable oil over a medium to high heat; add the ginger, garlic and pak choi.
Stir fry for 2-3 minutes until the pak choi has wilted and tender. Add the reserved marinade to the pan along with the cooked aubergine slices.
Bring up to the boil for a few seconds, adding 1-2 tbsp of water if needed. Remove from the heat.
Heat the cooked Mevalia Rice in the microwave for 1-2 minutes, mix in the rice vinegar and chilli flakes before dividing between 2 plates.
Top with the aubergine, pak choi and drizzle over the remaining marinade, finishing with the thinly sliced spring onions.
Recipe tips: to cook the Mevalia Rice, please follow the instructions on the packet. To save time, why not freeze a batch of the cooked rice in portions. To reheat, cook from frozen for 2-3 minutes until piping hot. Use within 3 months of freezing.
- For marinade:
- 1 tbsp Toasted sesame oil
- 1 tsp Fresh rosemary, finely chopped
- 2 tbsp Clear honey
- 4 tbsp Soy sauce
- ¼ tsp Garlic granules
- 1 tsp Rice vinegar
- 4 tbsp Water
- For the topping:
- 1Medium sized aubergine cut into 2 cm slices
- 1 tsp Toasted sesame oil
- 1 tsp Vegetable oil
- 10g Root ginger, peeled and cut into matchsticks
- 1 Clove garlic, thinly sliced
- 2 Pak choi, cut in half lengthways
- 2 Spring onions, thinly sliced
- For the rice:
- 200 g Mevalia Rice, precooked, chilled
- 2 tsp Rice vinegar
- Sprinkle of chilli flakes
