Sticky Aubergine Sesame Rice Bowl

Step 1

Preheat your oven to 170°C/325°F.

Step 2

Slice your aubergines into batons and whack them in a colander. Salt and leave for 5 mins to extract the water.

Step 3

After 5 mins, pat dry and get them onto a baking tray. Drizzle with vegetable oil and place in the oven for 30 mins.

Step 4

While your aubergine is roasting, it's time to prep your veg. Finely slice your spring onions, red cabbage, garlic, ginger and red chillies.

Step 5

Grab 2 bowls. Add your spring onions to one and your red cabbage to the other. Cover your spring onions with the juice of your lime, 1 tbsp of your rice vinegar and a sprinkling of salt. Over your red cabbage pour 1 tbsp of your rice vinegar, 1 tbsp of your sesame oil and salt and mix it through. Cover and place both in the fridge.

Step 6

Rinse your sushi rice then add to a pan with just enough water to cover for 30 mins to soak.

Step 7

Into a wok add your garlic, ginger and red chillies with a bit of oil and fry on a low heat. Once softened, add your hoisin sauce, soy sauce, your remaining sesame oil and rice vinegar, chilli oil, sesame seeds, agave and a veggie stock cube.

Step 8

Give everything a good mix together then add your aubergine straight from the oven.

Step 9

Add enough water into the wok to just cover your aubergine and leave to simmer until it has reduced into a lovely thick sauce. Remember to stir every now and then so it doesn't stick to the bottom.

Step 10

Rice time. Drain your rice and add it into a saucepan with 540ml of water and your shichimi. Bring to a boil then turn down to a simmer and place the lid on until cooked.

Step 11

Time to plate up. First, make a bed of your sushi rice. Add a generous dollop of your aubergine sauce, a helping of your marinated red cabbage and some sliced avocado. Garnish with your spring onions, shichimi, crispy chilli bits and some more sesame seeds and tuck in. Enjoy!