Miso Glazed Aubergine Skewers With Edamame Rice Recipe

About this recipe

A flavorful dish featuring tender miso-glazed aubergines served on skewers alongside a bed of protein-packed edamame rice.

Ingredients

• Bunch Spring Onion (Bunch)
• 250 G Long Aubergine/Brinjal - 250g
• - Yutaka White Miso Paste
• 187 Ml Pure Maple Syrup, 187Ml
• 100 G Hapi Dry Roasted Edamame 100g
• 100 G Jumbo Garlic 100g
• - Schwartz Sesame Seeds
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 300 g Trs Flake Rice Thick Pawa 300G
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 400G Whole Chickpeas In Water

Instructions

1. 1. Preheat the oven to 200°C and soak wooden skewers in water for 15 minutes.
2. 2. Cut the aubergine into large chunks and thread them onto the soaked skewers.
3. 3. In a small bowl, combine miso paste, soy sauce, sesame oil, and maple syrup into a smooth glaze.
4. 4. Brush the glaze generously over the aubergine skewers and place them on a baking tray.
5. 5. Roast the skewers in the oven for 20 minutes, turning halfway to ensure even cooking.
6. 6. Rinse the rice and cook it in a pot with 300ml water over medium heat until tender.
7. 7. Steam the edamame for 5 minutes and add them to the cooked rice.
8. 8. Mince the garlic and sauté it in a pan with a small splash of sesame oil until fragrant.
9. 9. Stir the garlic and rice vinegar into the rice and edamame mixture, mixing well.
10. 10. Transfer the rice to serving bowls and sprinkle with sesame seeds and sliced scallion greens.
11. 11. Serve the roasted aubergine skewers atop the rice and enjoy warm.