Japanese Miso Aubergine

My daughter has been vegetarian for many years and is a huge fan of Japanese cuisine. She came up with this dish and cooked it at home. We were all so enthusiastic about it that I decided to add it to the menu! The aubergine is roasted until tender and 'glazed' with miso. Accompanying it is a crunchy salad of edamame beans, haricots verts, and fried tofu, dressed with a refreshing wasabi dressing. The steamed sushi rice with toasted sesame pairs perfectly. 100% plant-based (vegan) and gluten-free. Even my extremely carnivorous son enjoyed finishing his plate :)

tofu [soya], edamame beans (young soya beans), haricots verts, cucumber, radish, kale, spring onion, aubergine, sesame seeds, sesame oil [sesame seeds], soya milk, soya cream, sushi rice, dijon mustard [sulphites], ginger syrup, red miso (soya bean paste), wasabi [mustard], xanthan gum, sake (Japanese rice wine) [alcohol], sugar, mirin (Japanese rice wine, alcohol cooked off), rice vinegar, white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: alcohol, mosterd, sesamzaad, soja, sulfiet.

MicrowaveMarleen's choice

Heat the sushi rice with aubergine loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad (cold).

Oven — 200°C, 15-30 min

Preheat the sushi rice with aubergine covered with aluminium foil or an oven-safe dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy142,78 kcal

Fat6,3 g

of which saturated0,87 g

Carbohydrates15,41 g

Dietary fibre1,75 g

Protein4,34 g

Salt0,4 g

Average weight: 540 g