eCook Meal
Vegetarian Miso & Sesame Aubergines
with coconut rice, cashew nuts & a smashed cucumber salad
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R291.12
for 4 servings · R72.78 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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White Sesame Seeds needs 40 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Bell Peppers needs 4Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Cashew Nuts needs 60 mlRoasted and Salted Peri Peri Cashew Nuts 30 g R19.99 · whole pack (size can't be divided)R19.99
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
Not in the Woolies basket — source these elsewhere:
- Miso Sauce
- Rice Wine Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegetarian Miso & Sesame Aubergines?
The preparation time for Vegetarian Miso & Sesame Aubergines with coconut rice, cashew nuts & a smashed cucumber salad is between 25 and 40 minutes.
What is the total time required to make Vegetarian Miso & Sesame Aubergines with coconut rice, cashew nuts & a smashed cucumber salad?
The total time required to make Vegetarian Miso & Sesame Aubergines with coconut rice, cashew nuts & a smashed cucumber salad is between 40 and 55 minutes.
How many servings does Vegetarian Miso & Sesame Aubergines provide?
4 servings
What are the main ingredients in Vegetarian Miso & Sesame Aubergines?
Aubergine, Bell Pepper, Cashew Nut, Chilli, Coconut Milk, Cucumber, Fresh Coriander, Garlic, Jasmine Rice, Miso Sauce, Rice Wine Vinegar, White Sesame Seeds
What is the nutritional information of Vegetarian Miso & Sesame Aubergines?
Calories: 970, Carbs: 121 grams, Fat: grams, Protein: 22.6 grams, Sugar: 20.1 grams, Salt: 2726 grams
How do I prepare Vegetarian Miso & Sesame Aubergines?
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! 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). 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. 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. 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.
What should be prepared from my kitchen to make Vegetarian Miso & Sesame Aubergines?
Aubergine, Bell Pepper, Cashew Nut, Chilli, Coconut Milk, Cucumber, Fresh Coriander, Garlic, Jasmine Rice, Miso Sauce, Rice Wine Vinegar, White Sesame Seeds
How many calories does Vegetarian Miso & Sesame Aubergines have?
970 calories
How much fat content does Vegetarian Miso & Sesame Aubergines have?
grams