Teriyaki Aubergine with Pak Choi & Rice

Ingredients for 2 servings
Ingredients
  • 0 For marinade:
  • 0 1 tbsp toasted sesame oil
  • 0 1 tsp fresh rosemary, finely chopped
  • 0 2 tbsp clear honey
  • 0 4 tbsp soy sauce
  • 0 ¼ tsp garlic granules
  • 0 1 tsp rice vinegar
  • 0 4 tbsp water
  • 0 For the topping:
  • 0 1 medium sized aubergine cut into 2 cm slices
  • 0 1 tsp toasted sesame oil
  • 0 1 tsp vegetable oil
  • 0 10 g root ginger, peeled and cut into matchsticks
  • 0 1 clove garlic, thinly sliced
  • 0 2 pak choi, cut in half lengthways
  • 0 2 spring onions, thinly sliced
  • 0 For the rice:
  • 0 200 g Mevalia LP Rice, precooked, chilled
  • 0 2 tsp rice vinegar
  • 0 sprinkle chilli flakes
Preparation
  1. Preheat a large frying pan over a medium heat. Place all the ingredients for the marinade into a bowl and mix well. Add the sliced aubergines and toss in the marinade, leaving to soak for 2 minutes. Remove the aubergines and set aside, reserving the marinade for later.
  2. Drizzle the remaining sesame oil into the frying pan and fry the aubergines for 3-4 minutes on each side, brush with a little marinade when turning. Once the aubergines are cooked, remove from the pan and keep warm.
  3. Wipe out the pan, before heating the vegetable oil over a medium to high heat; add the ginger, garlic and pak choi. Stir fry for 2-3 minutes until the pak choi has wilted and tender. Add the reserved marinade to the pan along with the cooked aubergine slices. Bring up to the boil for a few seconds, adding 1-2 tbsp of water if needed. Remove from the heat.
  4. Heat the cooked Mevalia LP Rice in the microwave for 1-2 minutes, mix in the rice vinegar and chilli flakes before dividing between 2 plates. Top with the aubergine, pak choi and drizzle over the remaining marinade, finishing with the thinly sliced spring onions. 

Recipe tips; to cook the Mevalia LP Rice, please follow the instructions on the packet. To save time, why not freeze a batch of the cooked rice in portions. To reheat, cook from frozen for 2-3 minutes until piping hot. Use within 3 months of freezing.  

Ingredients
  • 0 For marinade:
  • 0 1 tbsp toasted sesame oil
  • 0 1 tsp fresh rosemary, finely chopped
  • 0 2 tbsp clear honey
  • 0 4 tbsp soy sauce
  • 0 ¼ tsp garlic granules
  • 0 1 tsp rice vinegar
  • 0 4 tbsp water
  • 0 For the topping:
  • 0 1 medium sized aubergine cut into 2 cm slices
  • 0 1 tsp toasted sesame oil
  • 0 1 tsp vegetable oil
  • 0 10 g root ginger, peeled and cut into matchsticks
  • 0 1 clove garlic, thinly sliced
  • 0 2 pak choi, cut in half lengthways
  • 0 2 spring onions, thinly sliced
  • 0 For the rice:
  • 0 200 g Mevalia LP Rice, precooked, chilled
  • 0 2 tsp rice vinegar
  • 0 sprinkle chilli flakes
Contact us
Mevalia Customer Service
✉ uksamples@vitaflo.co.uk
Hotline
0800 988 2488