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Bonus recipe! 🤩 (from Rebel Recipes Cookbook)
Maple & miso aubergine with sticky coconut rice, green beans
The aubergine is sweet, sticky and slightly salty - miso roasted and on a bed of creamy coconut rice with crunchy green beans and topped with crushed roasted peanuts and fresh herbs - it’s pretty special.
Here’s the recipe, enjoy ❤️❤️
For the rice;
6 sping onions chopped
Knob ginger grated
1 tbsp cononut oil
200g basmati rice rinsed well
400ml coconut light milk
200ml water
1/2 tsp sea salt flakes
For the aubergines
2 Medium aubergines sliced in half and scrored
2 tbsp olive oil
Dressing
1 tbsp maple syrup
1 tsp brown rice miso
1 tbsp tamari
1 tbsp mirin
1 tbsp siracha
1 tbsp toasted sesame oil
For the beans
Handful green beans chopped diagonally
Splash toasted sesame oil
Pinch salt
Garnishes
2 tbsp Crushed roasted peanuts crushed a little
1/4 Cucumber sliced into ribbons with a potato peeler
Handful coriander/mint
1 tbsp sesame seeds
1 spring onion sliced
To make the rice - Fry the spring onion in a large pan with the coconut oil
When soft add the ginger and fry for a further minute
Now add the rice, cononut milk and water
Simmer until the liquid is absorbed then turn off the heat and pop a lid on the rice for 10 minutes.
To make the aubergines- Pre heat two griddle or frying pans
Score aubergines then add the oil to the pan. Cook skin side down for 10 minutes then flip and cook for 5 minutes.
Pre heat oven to 180c
Add the aubergines to a large baking tray and then spoon the dressing onto the flesh side.
Bake for 15 minutes until the top of the aubergines are bubbling.
Quickly stir fry the green beans with the seseme oil and salt.
To serve
Spoon the coconut rice into bowls, top with the green beans, aubergines and all the garnishes .
#aubergine #rice #spices #plantbased #vegan #eatwell #rainbowfood #estmoreplants #familyfood #ricerecipes #simplefood #budgetfriendly #sustainability #organicfood #ecofriendly #healthyfood #flatbread #getinmybelly
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