Sticky Miso Aubergine Rice Bowl
with Garlic Pak Choi and Avocado
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Aubergine
(May contain Celery)
1 unit(s)
Avocado
15 milliliter(s)
Rice Vinegar
2 unit(s)
Pak Choi
2 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
15 grams
Miso Paste
(Contains Soya)
15 grams
Honey
20 milliliter(s)
Sesame Oil
(Contains Sesame)
15 grams
Sambal Paste
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the aubergine, then cut into roughly 2cm pieces.
Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 25-30 mins. Turn halfway through.
While everything cooks, halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then thinly slice. Season with salt and pepper.
Put the rice vinegar, olive oil and sugar for the dressing (see pantry for both amount) in a small bowl. Season with salt and pepper, mix together, then set aside.
Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.
Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin.
Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the pak choi and stir-fry until just soft, 3-4 mins.
Meanwhile, in a small bowl, mix together the miso paste, honey and sesame oil. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Once the pak choi has softened, add the garlic and cook for 1 min more. Season to taste, then remove from the heat and cover with foil to keep warm.
When the aubergine has finished roasting, drizzle over the honey-miso sauce and toss to combine.
In the (now empty) sauce bowl (no need to clean), combine the sambal (add less if you'd prefer things milder) and mayo (see pantry for amount).
Pour the dressing into the rice. Use a fork to combine and fluff up the grains, then share between your bowls.
Top the rice with the miso aubergine and garlic pak choi in separate sections and fan out the avocado in another.
Drizzle over the sambal mayo and sprinkle over the peanuts to finish.
Enjoy!
