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Teriyaki Aubergines + Edamame Quinoa by Mindful Chef

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Servings 2 people

Ingredients

  • 1 lime
  • 1 pak choi
  • 1 red chili
  • 1 tbsp maple syrup
  • 210 g (7.4 oz) edamame beans, drained
  • 2 garlic cloves
  • 2 tbsp oil
  • 2 tbsp tamari
  • 2 baby aubergines
  • 4 cm fresh ginger
  • 80 g (2.8 oz) kale
  • 80 g (2.8 oz) g quiona

Method

  • Preheat the oven to 200°C fan / 425°F and boil a kettle. Roughly chop the kale and slice the end off the pak choi to separate the leaves. Slice the baby aubergines in half lengthways.
  • To make the teriyaki sauce; peel and grate the ginger and garlic. Place in a bowl with the maple syrup, tamari and the juice from the lime.
  • Drain and rinse the edamame beans. Rinse the quinoa and place in a saucepan with 400ml boiling water. Simmer for 10 mins, then add the edamame beans and simmer for a further 5 mins.
  • Drizzle the pak choi leaves with 1/2 tbsp oil. Preheat a griddle pan to a medium heat and cook the pak choi for 2-3 mins until wilted. Remove and keep warm. Then drizzle 1 tbsp oil over the aubergine halves and add to the same pan on a medium heat for 10 mins, turning occasionally until softened and slightly charred. In the final 2 mins, brush the aubergines with half of the teriyaki sauce.
  • Meanwhile, place the kale on a baking tray, drizzle over 1/2 tbsp oil and place in the oven for 5-10 mins, until turning golden and crispy.
  • Finely slice the red chilli. Drain the quinoa and beans and mix in the crispy kale, pak choi and remaining teriyaki sauce.
  • Spoon the edamame quinoa onto two warm plates, top with the chargrilled aubergines and sprinkle over the red chili slices..