Sticky Aubergine Rice Bowls

This is one of those meals I could eat over and over again. Especially since the sticky glaze works on almost anything and you can swap in whatever veg you have, so you never have to make it the same way twice. Yes, it uses a few pans, but the washing-up rule applies: whoever didn’t cook does the dishes … unless, of course, you’re cooking for yourself, in which case – I apologise. To make it vegan, leave out the eggs and use maple syrup in the glaze.

By Sophie Gatsman

Serves 440 mins
Sticky Aubergine Rice Bowls

Paul Magdas/Unsplash

Ingredients

For the aubergines

· 3 aubergines

· 1–2 tbsp neutral oil

· A pinch of salt

· 2½ tbsp soy sauce

· 2 tbsp honey or maple syrup

· 1 tbsp rice vinegar

· 1 tbsp sesame oil

· 1–2 garlic cloves, minced

· 1 tsp grated (peeled) fresh ginger

· For the pickled carrots

· 2 tbsp rice vinegar

· 1 tsp granulated sugar

· ¼ tsp fine sea salt

· 2 carrots, peeled

For the bowls

· 240–300g jasmine rice, depending on hunger

· 4 eggs

· 200g frozen shelled edamame

· 2–3 spring onions, finely sliced

· Fresh coriander, roughly chopped

· Lime wedges

· 1–2 tbsp chilli crisp (optional)

Method

  1. Preheat the oven to 200°C fan. Line a large baking tray with baking paper.
  2. Slice the aubergines into chunky batons. Toss them in the oil, using enough oil to lightly coat the aubergine pieces. Seasonwith a pinch of salt and lay them flat on the lined baking tray in a single layer.
  3. Roast for 25–30 minutes until golden brown and tender. Flip them halfway to ensure they roast evenly.
  4. Meanwhile, in a bowl, mix the rice vinegar, sugar and sea salt. Peel the carrots into ribbons, add them to the bowl andstir, then set aside to lightly pickle.
  5. Rinse your rice until the water runs clear, then add to a pan with just enough water to cover the grains.
  6. Bring to the boil, cover with a lid and turndown the heat to low. Steam for 10 minutes, turn off the heat and then cover with a tea towel and lid to absorb any excess moisture.
  7. Bring another saucepan of water to the boil.Gently lower in the eggs and cook for 7 minutes. Transfer to a bowl of ice-cold water and peel once cooled.
  8. Boil the edamame with the eggs for 7 minutes and drain.
  9. In a saucepan over a medium heat, combine the soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic and ginger.Bring to a gentle simmer and let it reduce for 5–7 minutes until it thickens slightly. If it becomes too thick, just add a splash of water.
  10. Add the cooked aubergines to the pot and toss to coat. Add another splash of water if the glaze doesn’t fully coat the aubergines.
  11. Plate up the jasmine rice, sticky aubergines, edamame, boiled eggs (cut in half) andthe pickled carrots.
  12. Garnish with the spring onions, coriander and a squeeze of lime, and finish

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