INGREDIENTS:
This recipe makes 2 Servings
- jasmine rice 120g
- aubergine 1, cut into chunky pieces
- vegetable oil 1 1/2 tbsp
- carrot 1, shredded
- spring onions 2, cut into 3cm pieces
- garlic 1 clove, crushed
- ginger a thumb sized piece, finely grated
- soy sauce 2 tbsp
- caster sugar 1 tbsp
- frozen edamame beans 75g
- radishes a handful, thinly sliced
- lime 1, 1/2 juiced, , 1/2 sliced
- sesame seeds 2 tsp, toasted
METHOD:
- Put the rice into a small pan with 240ml of water and a pinch of salt. Bring to the boil, cook for 1 minute then put on a lid, turn the heat down to low and cook for 10 minutes. Remove from the heat and leave to steam for another 10 minutes.
- Toss the aubergine with 1 tbsp of the oil in a bowl. Heat a wok until hot then cook the aubergine for 5 minutes, tossing regularly, until charred and beginning to soften. Tip in the carrot, spring onions, garlic and ginger, and stir-fry for 2-3 minutes or until softened. Whisk together the soy sauce and sugar with 200ml of water, pour in and simmer gently for 10-15 minutes or until the aubergine is really soft and the sauce has reduced.
- Meanwhile, blanch the frozen edamame beans in a pan of boiling water, drain well and rinse under running water until cold. Drain again, then tip into a bowl with the radishes and a little seasoning, squeeze over 1/2 a lime and toss well.
- Spoon the rice into bowls, top with the aubergine and sauce, the beans and radishes, sprinkle with sesame seeds and serve with the slices of lime to squeeze over.