Home Recipes Aubergine Kokoro with pickled cabbage (Rice bowl)

Aubergine Kokoro with pickled cabbage

  • 31 - 60 Minutes
  • Easy
  • Serves 2

Indulge into an Asian inspired rice bowl, full of colour and flavours.


Ingredients

Method

1 medium aubergine, sliced into 1cm slices and then cut into half moons

  • 1/2 tbsp sunflower oil
  • 3 tbsp white wine vinegar
  • 1 tbsp caster sugar
  • Good pinch of salt
  • 1/4 small or 1/8 red and white cabbages
  • 2 tbsp white miso paste
  • 1 tbsp reduced salt soy sauce
  • 1 tbsp honey
  • 250g pouch Tilda sticky rice
  • 80g radishes, thinly sliced
  • Small handful of coriander
  • 1 tbsp toasted unsalted peanuts, chopped (or toasted sesame seeds)
  • 1 spring onion, finely sliced
  • 1 red chilli, thinly sliced (optional)
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    Notes

    1. Preheat the oven to 200C, fan 180C, gas 6.
    2. Place the aubergine slices on a lined baking tray, drizzle with oil and toss the aubergine to coat lightly with oil. Roast in the oven for 15 minutes.
    3. Meanwhile mix 100ml boiling water with the vinegar, sugar and salt until dissolved. Mix through the cabbages and set aside to pickle, stirring frequently.
    4. Mix the miso, soy sauce and honey together with 2 tablespoons of water, pour over the aubergine, coat well, spread out the aubergines and cook for a further 15 minutes until sticky and tender.
    5. Cook Tilda sticky rice according to pack instructions and share between two shallow bowls. Drain the cabbage, reserving the pickling liquid and dress the rice with some it.
    6. Top each bowl with a pile of cabbage, some radishes, coriander and divide the sticky miso aubergine between the bowls.
    7. Finish with peanuts (or sesame seeds), spring onions and chilli slices if using, add more pickling liquid to taste.

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