A bed of fluffy & fragrant coconut rice is topped with oven-roasted aubergines coated in a moreish miso sauce. Sided with a pickled & smashed cucumber salad, and sprinkled with toasted cashew nuts & fresh coriander. Talk about a flavour explosion!
Vegetarian Miso & Sesame Aubergines
Vegetarian Miso & Sesame Aubergines
with coconut rice, cashew nuts & a smashed cucumber salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Aubergine
- Bell Pepper
- Bell Peppers
- Cashew Nuts
- Coconut Milk
- Cucumber
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Miso Sauce
- Rice Wine Vinegar
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
ROASTED AUBS
Preheat the oven to 220°C. Spread the aubergine pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
COCO RICE
Place the rinsed rice in a pot with 100ml of salted water and the coconut milk, and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ROASTED PEPS
Coat the sliced pepper in oil and seasoning. When the aubergine has 10-15 minutes to go, scatter over the peppers and roast for the remaining time until lightly golden.
SAUCE & SALAD
In a small bowl, combine the miso sauce, the grated garlic, and ½ the sliced chilli (to taste). Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and salt lightly. In a bowl, combine the rice wine vinegar with 1 tbsp of sweetener. Mix until fully combined. Add the cucumber pieces, ½ the chopped coriander, and the remaining chilli (to taste). Toss until fully coated and set aside to marinate until serving.
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MISO HUNGRY
Loosen the miso mix with 100ml of water. When the roast has 5 minutes remaining, coat the roast with the miso mix, and sprinkle over the sesame seeds.
TIME TO FEAST
Make a bed of the coconut rice, top with the roast and all the sauce, and side with the cucumber salad. Sprinkle over the toasted nuts and garnish with the remaining coriander. Well done, Chef!
Aubergine - 250g
Jasmine Rice - 100ml
Coconut Milk - 100ml
Bell Pepper - 1
Miso Sauce - 75ml
Garlic Clove - 1
Fresh Chilli - 1
Cucumber - 100g
Rice Wine Vinegar - 10ml
Fresh Coriander - 3g
Cashew Nuts - 15g
White Sesame Seeds - 10ml
ROASTED AUBS
Preheat the oven to 220°C. Spread the aubergine pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
COCO RICE
Place the rinsed rice in a pot with 200ml of salted water and the coconut milk, and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ROASTED PEPS
Coat the sliced peppers in oil and seasoning. When the aubergine has 10-15 minutes to go, scatter over the peppers and roast for the remaining time until lightly golden.
SAUCE & SALAD
In a small bowl, combine the miso sauce, the grated garlic, and ½ the sliced chilli (to taste). Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and salt lightly. In a bowl, combine the rice wine vinegar with 2 tbsp of sweetener. Mix until fully combined. Add the cucumber pieces, ½ the chopped coriander, and the remaining chilli (to taste). Toss until fully coated and set aside to marinate until serving.
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MISO HUNGRY
Loosen the miso mix with 200ml of water. When the roast has 5 minutes remaining, coat the roast with the miso mix, and sprinkle over the sesame seeds.
TIME TO FEAST
Make a bed of the coconut rice, top with the roast and all the sauce, and side with the cucumber salad. Sprinkle over the toasted nuts and garnish with the remaining coriander. Well done, Chef!
Aubergine - 500g
Jasmine Rice - 200ml
Coconut Milk - 200ml
Bell Peppers - 2
Miso Sauce - 150ml
Garlic Clove - 1
Fresh Chilli - 1
Cucumber - 200g
Rice Wine Vinegar - 20ml
Fresh Coriander - 5g
Cashew Nuts - 30g
White Sesame Seeds - 20ml
ROASTED AUBS
Preheat the oven to 220°C. Spread the aubergine pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
COCO RICE
Place the rinsed rice in a pot with 300ml of salted water and the coconut milk, and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ROASTED PEPS
Coat the sliced peppers in oil and seasoning. When the aubergine has 10-15 minutes to go, scatter over the peppers and roast for the remaining time until lightly golden.
SAUCE & SALAD
In a small bowl, combine the miso sauce, the grated garlic, and ½ the sliced chilli (to taste). Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and salt lightly. In a bowl, combine the rice wine vinegar with 3 tbsp of sweetener. Mix until fully combined. Add the cucumber pieces, ½ the chopped coriander, and the remaining chilli (to taste). Toss until fully coated and set aside to marinate until serving.
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MISO HUNGRY
Loosen the miso mix with 300ml of water. When the roast has 5 minutes remaining, coat the roast with the miso mix, and sprinkle over the sesame seeds.
TIME TO FEAST
Make a bed of the coconut rice, top with the roast and all the sauce, and side with the cucumber salad. Sprinkle over the toasted nuts and garnish with the remaining coriander. Well done, Chef!
Aubergine - 750g
Jasmine Rice - 300ml
Coconut Milk - 300ml
Bell Peppers - 3
Miso Sauce - 225ml
Garlic Cloves - 2
Fresh Chillies - 2
Cucumber - 300g
Rice Wine Vinegar - 30ml
Fresh Coriander - 8g
Cashew Nuts - 45g
White Sesame Seeds - 30ml
ROASTED AUBS
Preheat the oven to 220°C. Spread the aubergine pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
COCO RICE
Place the rinsed rice in a pot with 400ml of salted water and the coconut milk, and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ROASTED PEPS
Coat the sliced peppers in oil and seasoning. When the aubergine has 10-15 minutes to go, scatter over the peppers and roast for the remaining time until lightly golden.
SAUCE & SALAD
In a small bowl, combine the miso sauce, the grated garlic, and ½ the sliced chilli (to taste). Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and salt lightly. In a bowl, combine the rice wine vinegar with 4 tbsp of sweetener. Mix until fully combined. Add the cucumber pieces, ½ the chopped coriander, and the remaining chilli (to taste). Toss until fully coated and set aside to marinate until serving.
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MISO HUNGRY
Loosen the miso mix with 400ml of water. When the roast has 5 minutes remaining, coat the roast with the miso mix, and sprinkle over the sesame seeds.
TIME TO FEAST
Make a bed of the coconut rice, top with the roast and all the sauce, and side with the cucumber salad. Sprinkle over the toasted nuts and garnish with the remaining coriander. Well done, Chef!
Aubergine - 1kg
Jasmine Rice - 400ml
Coconut Milk - 400ml
Bell Peppers - 4
Miso Sauce - 300ml
Garlic Cloves - 2
Fresh Chillies - 2
Cucumber - 400g
Rice Wine Vinegar - 40ml
Fresh Coriander - 10g
Cashew Nuts - 60ml
White Sesame Seeds - 40ml
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