Sticky Hoisin Roasted Aubergine With Sesame Greens
These sticky hoisin aubergine steaks are easy and packed with flavour. While your aubergine cooks, you'll whip up garlicky pak choi, edamame and sesame rice to serve alongside. Yum! 3 or more of your 5/day.
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, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked
Once done, remove from the heat and set aside (lid on) to steam until serving
While the rice is cooking, combine your soy sauce, honey and hoisin sauce with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil in a bowl – this is your hoisin marinade
Trim the green stalk[s] off your aubergine[s]
Cut the aubergine[s] in half lengthways, then score the flesh in a criss-cross pattern, taking care not to cut through to the skin
Transfer the aubergine halves to a tin foil-lined baking tray (or two!) then drizzle over half the hoisin marinade (save the rest for later!)
Put the tray[s] in the oven for 25-30 min or until the aubergine is tender – this is your hoisin roasted aubergine
While the aubergine is cooking, wash, then chop the roots from your pak choi and separate the leaves, discarding the roots
Chop any larger leaves in half
Trim your spring onion[s], then chop each spring onion into thirds
Peel and finely chop (or grate) your garlic
Rinse your blanched edamame beans under cold running water
Heat a large wide-based pan (preferably non-stick with matching lid) with a drizzle of vegetable oil over a medium heat
Once hot, add the pak choi leaves, chopped spring onion and a pinch of salt and cook, covered, for 3-4 min or until softened
Once softened, add the chopped garlic, edamame beans and your toasted sesame oil and cook for 1 min further – these are your sesame greens
Add your black sesame seeds to the cooked rice and fluff with a fork – this is your sesame rice
Heat a separate, large wide-based pan (preferably non-stick) over a medium-high heat
Once hot, add the remaining hoisin marinade along with a splash of water and cook for 1-2 min until thickened – this is your hoisin glaze
Serve the hoisin roasted aubergine over the sesame rice and drizzle with the hoisin glaze
Serve the sesame greens to the side
Enjoy!
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, gluten, 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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