Miso maple aubergine kebabs, red rice & edamame
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.
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.
Serving Size 400 g
|Amount Per Serving|
|Calories 297.5 cals||15%|
|% Daily Value*|
|Kilojoules 1248.5 kJ||15%|
|Fat 8.5 g||13%|
|Sodium 1175.5 mg||51%|
|Carbohydrate 48.3 g||16%|
|Protein 11 g||22%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|