200°C · 15-30 minAllergens
Sesamzaad
Sulfiet
Mosterd
SojaJapanese Miso Aubergine
My daughter has been vegetarian for many years and loves 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! We roast the aubergine until it's completely soft and 'glaze' it with miso. Accompanying this 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 complements it perfectly. 100% plant-based (vegan) and gluten-free. Even my extremely carnivorous son enjoyed finishing his plate :)
Tofu, edamame beans (young soybeans), haricots verts, cucumber, radish, kale, spring onion, aubergine, sesame oil, black sesame seeds, soy milk, soy cream, sushi rice, Dijon mustard, ginger syrup, red miso (soybean paste), wasabi, xanthan gum, sake (Japanese rice wine), fructose, sugar, mirin (sweet Japanese rice wine), rice vinegar, white wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, mosterd, sesamzaad, soja, sulfiet.
Microwave
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 minMarleen's choice
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 be used in the oven, transfer to an oven dish.