Products Used
Cauliflower rice with teriyaki aubergine
Marinade aubergines with his homemade teriyaki sauce, delicious with it’s savory-salty-sweet flavour and served on a bed of Cauliflower Rice and sweet Garden Peas, perfect for all the family. This healthy recipe is vegan friendly and ready in just 40 minutes, perfect for midweek meals.
- 40 minutes
- 4 people
Ingredients
1½ tablespoons light olive oil
4 medium aubergines, halved, the cut sides lightly scored in a criss-cross pattern using the tip of a sharp knife
2 packets Green Isle Cauliflower Rice
200 grams Green Isle Garden Peas
For the sauce
1 red chillies, deseeded and chopped
4 garlic cloves, finely chopped
90 ml teriyaki sauce
1 tablespoon chilli oil
1½ teaspoon toasted sesame oil
2 tablespoons Shaoxing wine
To serve
3 spring onions, thinly sliced
Small bunch fresh coriander, leaves chopped
1 lime, cut into wedges
Method:
- Heat the oil in a roasting tin that will fit the aubergines snugly. Add the aubergine halves and roast for 15 minutes.
- Meanwhile, mix the chillies, garlic, teriyaki, chilli oil, sesame oil and Shaoxing together in a small jug.
- Microwave the Green Isle Cauliflower Rice for 3 minutes and set aside.
- Turn down the oven to 200 C / 180 C fan. Pour the sauce mixture over the aubergines and roast for a further 15 minutes until browned and sticky. Remove from the oven, and spoon the cooked cauliflower rice into the tin around the aubergines to soak up the sauce, scatter over the peas and cook everything for a final 5 minutes.
- To serve, scatter with the spring onions and serve with the coriander and lime wedges.
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