Miso Roasted Eggplant and Rice
with Pak Choi, Baby Corn and Pickled Radish
Miso is a fermented soybean paste, that adds a deep umami flavour.
Cals 556 · Prot 19 · Carbs 108 · Fat 11053
Vegan
Calorie Smart
Air Fryer
40 min
Miso is a fermented soybean paste, that adds a deep umami flavour.
Cals 556 · Prot 19 · Carbs 108 · Fat 11053
Vegan
Calorie Smart
Air Fryer
Ingredients
Eggplant
Long Eggplant
500 Grams
Brown sugar
8 Grams
Ginger
30 Grams
Garlic cloves
2 Piece
Miso paste
9*
30 Grams
Black sesame seeds
3*
5 Grams
Sesame seeds
3*
5 Grams
Rice
Medium grain rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
Veg
Fresh baby corn
100 Grams
Baby pak choi
3 Piece
Red radish
60 Grams
Rice vinegar
22 ML
Dressing
Lime
1 Piece
Tahini
3*
30 Grams
Soy sauce
9*10*11*
10 ML
Agave syrup
10 Grams
Chilli flakes
2 Grams
To serve
Fresh coriander
15 Grams
Allergens
*9 Soya, *3 Sesame Seeds, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 989 / 556 |
| Fats (g) | 11052.7 |
| of which saturated (g) | 1.3 |
| Carbohydrates (g) | 108 |
| of which sugars (g) | 20.5 |
| Fibers (g) | 13.6 |
| Proteins (g) | 18.6 |
| Salt (g) | 1.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Bake eggplant
- Preheat the oven to 200°C/180°C fan.
- Cut the eggplants in half lengthways.
- Place the eggplants on a lined baking tray and drizzle with oil.
- Bake for 20-25 min until soft.
Tip! If using an air fryer, preheat to 180°C. Air fry the eggplants with a drizzle of oil for 12-15 min until soft, tossing halfway through. Cook in batches if necessary.
2 Prep
- Cut the baby corn and pak choi in half.
- Trim and cut the radish into rounds.
- In a small bowl, combine the rice vinegar and radish rounds with a pinch of each salt and brown sugar (saving the rest of the sugar for the glaze).
- Peel and grate the ginger and garlic.
- In a separate small bowl, combine the miso, ginger, garlic and brown sugar with 2 Tsp of water - this is your glaze.
3 Cook rice
- Rinse and drain the rice.
- Add the rice, measured water and salt to a pot.
- Bring to a boil over a high heat.
- Once boiling, cover, lower the heat and cook for 10-12 min until tender.
- Keep covered until serving.
4 Cook veg
- Heat a large frying pan over a medium-high heat with drizzle of oil.
- Fry the pak choi and baby corn with a pinch of salt for 3-4 min.
- Add a splash of water and cover.
- Cook for a further 2 min until tender.
5 Glaze
- Once the eggplants are soft, brush with the glaze on the cut side.
- Sprinkle with the black and white sesame seeds.
- Bake for a further 8-10 min on high heat.
Tip! If using the air fryer, glaze the eggplants and sprinkle with sesame seeds. Air fry for 6-8 min.
6 Serve
- Meanwhile, cut the lime into wedges.
- In a small bowl, combine the tahini, soy sauce, agave syrup 2 Tsp water.
- Add a squeeze of lime juice and chilli flakes (spicy!) to taste - this is your dressing.
- Serve the Miso Roasted Eggplant and Rice with Pak Choi, Baby Corn and Pickled Radish with the sesame dressing drizzled over.
- Garnish with the coriander leaves.
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