Aubergine and Edamame Donburi
Ingredients
- 2 aubergines
- 320 g Japanese short-grain rice
- 200 g edamame beans
- 2 tbsp white miso paste
- 2 tbsp tamari soy sauce
- 2 tbsp sesame oil
- 25 g fresh ginger
- 2 garlic cloves
- 20 g sesame seeds
- 3 spring onions
Nutrition (per serving)
- Calories
- 501 kcal
- Protein
- 15.6 g
- Carbohydrate
- 74.7 g
- of which sugars
- 5.8 g
- Fat
- 13.2 g
- of which saturates
- 1.9 g
- Fibre
- 8.7 g
- Salt
- 2.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to packet instructions. Cook the edamame in boiling water for 3 minutes, then drain.
- 2
Halve the aubergines lengthways and score the flesh in a diamond pattern. Brush with sesame oil and place cut-side down in a hot frying pan for 5 minutes until golden.
- 3
Mix the miso paste, tamari, grated ginger, crushed garlic, and 2 tablespoons of water into a glaze. Flip the aubergines, spoon the glaze over the cut sides, and cook for a further 8 minutes until very tender.
- 4
Divide the rice among bowls. Place a glazed aubergine half on each and scatter the edamame around.
- 5
Finish with sesame seeds and sliced spring onions.
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