Teriyaki Eggplant- Vegetable oil for greasing
- 3 medium eggplants (approx. 1.3kg), tops removed
- 1 x 255g Street Kitchen Japanese Teriyaki Chicken Stir-fry Kit
- 3 teaspoons vegetable oil
- Sliced green onion to garnish
Brown Rice and Edamame Salad- 1 cup (150g) edamame
- 3 cups cooked and cooled brown rice
- 3 red radishes, thinly sliced
- 2 green onions, thinly sliced
- ¼ cup chopped coriander, plus extra for garnish
Dressing- ¼ cup (60ml) rice vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon olive oil
- Salt and pepper
| Teriyaki Eggplant- Preheat oven 200°C/180°C (fan-forced). Grease a large baking tray with vegetable oil
- Slice the eggplants in half, lengthways, and score the flesh in a diagonal pattern, taking care not to slice through the skin
- Heat oil in a small pan over medium heat and add ginger and garlic paste sachet. Cook for 10 seconds. Stir in Japanese Teriyaki Chicken Stir-fry Sauce and simmer for 1-2 minutes until thickened. Spoon liberally over eggplants. Bake in oven for 40-45 minutes or until eggplants are tender and top is glazed
- Toast sesame seeds in a dry frying pan for a few minutes or until golden
Brown Rice and Edamame Salad- Follow packet instruction to cook edamame, cool and add to cooked brown rice, radish, green onion and coriander
Dressing- Mix together rice vinegar, soy sauce, and olive oil. Season with salt and pepper. Drizzle over edamame rice salad and mix well
- To serve, sprinkle toasted sesame seeds and green onions over eggplants. Serve immediately with edamame rice salad garnished with extra coriander.
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