Miso maple aubergine kebabs, red rice & edamame by Mindful Chef | Mealz

Miso maple aubergine kebabs, red rice & edamame

2 Servings

5 min Prep, 25 min Cook


Contains 210g edamame beans (drained) (soya) and more


These rich, sweet, chargrilled miso & maple aubergine kebabs are served with edamame studded red rice. Red rice is a great source of fibre and iron, which owes its red colour to anthocyanin, a powerful antioxidant.

Views: 159


Cooking Stages

    • Rinse the red rice and add to a saucepan of 400ml water with a pinch of sea salt. Simmer for 25-30 mins until cooked.

    • Meanwhile, dice the red pepper and peel and finely chop the ginger. Drain the edamame beans. Slice the end off the pak choi.

    • Slice the ends off the aubergine and cut into 2-3 cm cubes. Thread 4 pieces on each skewer.

    • In a bowl, mix together the sweet miso paste, maple syrup and 1 tbsp oil. Heat a griddle pan (or BBQ) on a medium-high heat. Add the skewers and cook for 10 mins, turning every 2-3 mins. Then drizzle over half of the miso maple sauce and cook for a further 3 mins. Remove from the pan (or BBQ) and keep warm.

    • Drizzle 1 tsp oil over the pak choi and add to the same griddle pan (or BBQ) on a medium heat and cook for 3-5 mins until softened.

    • Meanwhile, in a medium-sized pan, heat 1 tsp oil on a medium heat and cook the ginger, edamame beans and red pepper for 5 mins, then stir in the red rice and tamari and remove from the heat.

    • Spoon the edamame red rice onto two warm plates, then top with 2 aubergine kebabs, drizzle over the remaining miso maple sauce and serve alongside the pak choi.

Nutrition Facts

Serving Size 400 g

Amount Per Serving
Calories 297.5 cals15%
% Daily Value*
Kilojoules 1248.5 kJ15%
Fat 8.5 g13%
Sodium 1175.5 mg51%
Carbohydrate 48.3 g16%
Protein 11 g22%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Create an account now to save recipes & organize cookbooks