How to make roasted miso aubergine, edamame rice and cashews

Roasted miso aubergine, edamame rice and cashews

Sweet and sticky aubergine topped with a golden layer of umami-packed miso paste is roasted in the oven with ginger. Served with edamame rice with crunchy cashew nuts.

100g fresh edamame beans
1/2 red chilli
1 aubergine
1 lime
200g carrot
20g cashew nuts
2 spring onions
2 tbsp sesame oil
2 tbsp sweet white miso paste
2 tsp tamari
4cm fresh ginger
80g brown rice
Medium handful of fresh coriander


Preheat the oven to 200C / gas mark 6 and boil a kettle. Rinse the brown rice and place in a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 minutes, then drain.

Slice the aubergine in half lengthways. Lay the aubergine flesh side up on a baking tray, slice diagonally 1cm deep into the aubergine in a criss-cross pattern, being careful not to cut through the skin. Drizzle half of the sesame oil over the aubergine halves and place in the centre of the oven for 10 minutes until softening.

Meanwhile, peel and cut the carrots into long thin strips using a peeler. Thinly slice the spring onions, removing the root ends. Finely chop the half red chilli (remove the seeds for less heat) and roughly chop the coriander leaves.

Peel and finely grate the fresh ginger. In a small bowl, mix together the sweet miso paste with the fresh ginger. After the aubergine has been cooking for 10 minutes, spread 2/3 of this miso mix evenly over the aubergine (saving the remaining miso mix for the rice) and place back in the oven for 15 minutes or until the miso has turned golden and the aubergine has softened.

Heat a large dry frying pan on a medium-high heat and toast the cashew nuts for 2-3 minutes until turning golden brown. Remove from the pan and set aside.

Heat the same pan with the remaining sesame oil on a medium heat and cook the spring onions, half of the chilli and the remaining miso mix for 1 minute, then add the edamame beans and carrot and cook for 2 minutes. To the veggies, add the cooked brown rice, chopped coriander, tamari and half of the juice from the lime and cook for a further 2 minutes.

Spoon the edamame rice onto two warm plates and top with the roasted miso aubergine. Sprinkle over the toasted cashew nuts and remaining chilli (to taste). Squeeze over the remaining lime juice.

Recipe from Mindfulchef.com

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