Glazed Teriyaki Eggplant with Edamame Rice Salad

Ingredients

Scaled for your household (4 portions) · original serves 4

• Vegetable oilto taste + 3 tsp
  Original recipe breakdown · used in multiple steps

  • Vegetable oil for greasing — Source does not specify an amount; no quantity invented.
  • 3 teaspoons vegetable oil
• Eggplant1.3 kg
• Street Kitchen Japanese Teriyaki Chicken Stir-fry Kit255 g
• Spring onionsto taste + 2
  Original recipe breakdown · used in multiple steps

  • Spring onion to serve — Source does not specify an amount; no quantity invented.
  • 2 green onions, thinly sliced
• Frozen edamame beans150 g
• Cooked and cooled brown rice3 cup
• Red radishes3
• Coriander bunch¼ cup
• Rice wine vinegar60 ml
• Light soy sauce1 tbsp
• Olive oil1 tbsp
• Saltto taste
• Black pepperto taste

Method

1. 1

   Heat the oven to 200°C, or 180°C fan. Grease a tray. Halve and score the eggplants, then place them cut-side up.

2. 2

   Warm the kit’s garlic and ginger paste in the vegetable oil for 10 seconds. Add the teriyaki sauce and simmer for 1–2 minutes. Brush over the eggplants and roast for 40–45 minutes, until tender. Toast the kit’s sesame seeds separately.

3. 3

   Prepare the edamame following its packet and cool. Combine with the cooked rice, radishes, green onions and coriander. Mix vinegar, soy sauce and olive oil, season, and toss through the salad. Serve with eggplant, sesame and extra green onion.