Eggplant Teriyaki Bowls
SERVES 2, PREP AND COOK: 30 MINS
INGREDIENTS
120g jasmine rice 1 eggplant, cut into chunky pieces 1 tblsp vegetable oil 1 carrot, shredded 2 spring onions, cut into 3cm pieces 1 clove garlic, crushed Ginger, a thumb sized piece, finely grated 2 tblsps soy sauce 1 tblsp caster sugar 75g frozen edamame beans Handful of radishes, thinly sliced 1 lime, ½ juiced, ½ sliced 2 tsps sesame seeds, toasted METHOD
1 Put rice into a small pan with 240ml of water and a pinch of salt. Bring to the boil, cook for 1 minute then put on a lid, turn the heat down to low and cook for 10 minutes. Remove from heat and leave to steam for another 10 minutes.
2 Meanwhile, toss eggplant with…
