Oven Baked Sticky Sesame Aubergine With Hoisin Rice
Craving a comforting Chinese that saves on washing up? Then cook up our sweet sesame glazed aubergine, with flavoursome hoisin spinach rice. Garnish with toasted sesame seeds to serve.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Olive oil, Water, Butter (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle
Cut your aubergine[s] in half lengthways and score the flesh in a criss-cross pattern, taking care not to cut through to the skin
Add the aubergine half[ves] to a tin foil-lined baking tray (or two!) with a drizzle of olive oil and put the tray[s] in the oven for an initial 15-20 min or until starting to soften
Combine your toasted sesame oil and agave in a bowl with your ground coriander, cornflour and half your gluten free soy sauce and set aside until later – this is your sesame marinade
Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a knob of butter and a drizzle of vegetable oil over a medium-low heat
Add your basmati rice, hoisin sauce, Chinese rice wine, ginger & garlic paste and remaining gluten free soy sauce and stir it all together
Add your vegetable stock mix with 300ml [390ml] [600ml] boiled water and bring to the boil over a high heat
Once boiling, cover with a lid and put the dish in the oven for 25-30 min or until all the water has absorbed and the rice is cooked
Once the aubergine is starting to soften, take the tray[s] out of the oven and spread the sesame marinade over the aubergine
Return the tray[s] to the oven for a final 10-15 min or until tender – this is your oven baked sticky sesame aubergine
Use this time to clear up, set the table, have a cup of tea or simply chill!
Wash your spinach and pat it dry with kitchen paper
Rinse your blanched edamame beans under cold running water
Once the rice is cooked, stir the spinach and blanched edamame beans through and cover until the spinach has wilted – this is your hoisin rice
To serve, top the hoisin rice with the oven baked sticky sesame aubergine
Sprinkle over your toasted sesame seeds and drizzle over any remaining juices from the aubergine
Dig in!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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