Teriyaki Eggplant & Rice
- RECIPE MAKES: 2 serves
- PREP TIME: 10 min
- COOK TIME: 45 min
Preheat the oven to 220°C/ 200°C fan forced.
Into a small roasting tin add the oil, transfer to the oven, once the oil is hot, lay the eggplants with the scored side facing down into the oil. Cook in the oven for 15 minutes and set aside.
Meanwhile, cook the rice in salted boiling water for 12–13 minutes, adding the green beans 3–4 minutes before the end of cooking. Once cooked, drain and set aside.
Into a bowl, add all the ingredients for the teriyaki sauce, whisk to combine.
Turn the eggplants over, pour over the teriyaki mixture and return to the oven, lower the heat to 200°C/ 180°C fan forced. Continue cooking for a further 15 minutes, add a little water if the sauce starts to catch.
Remove from the oven and spoon the rice around the eggplants to soak up any juices.
Finish with the lime juice, spring onions and coriander.
PROTEIN: 1g of protein per serve
- 1 tbsp vegetable oil
- 2 eggplants, halved and lightly scored in a crisscross pattern
- 125g Mevalia Rice
- 100g green beans, sliced into small pieces
- 2 cloves garlic, finely chopped
- 1 large rosemary, stalks removed, chopped
- 1 tbsp sesame oil
- 3 tbsp honey
- 30ml light soy sauce
- ½ tsp chilli flakes (optional)
- 20ml water
- 4 spring onions, thinly sliced
- 2 tbsp coriander, chopped
- 1 lime, juiced
