Jasmine or basmati rice 120g
aubergine 1, cut into chunky pieces
vegetable oil 1½ tbsp
carrot 1, shredded
spring onions 2, cut into 3cm pieces
garlic 1 clove, crushed
ginger a thumb sized piece, finely grated
soy sauce 2 tbsp
caster sugar 1 tbsp
frozen edamame beans 75g
radishes a handful, thinly sliced
lime 1, ½ juiced, , ½ sliced
sesame seeds 2 tsp, toasted
- Put the 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 the heat and leave to steam for another 10 minutes.
- Toss the aubergine with 1 tbsp of the oil in a bowl. Heat a wok until hot then cook the aubergine for 5 minutes, tossing regularly, until charred and beginning to soften. Tip in the carrot, spring onions, garlic and ginger, and stir-fry for 2-3 minutes or until softened. Whisk together the soy sauce and sugar with 200ml of water, pour in and simmer gently for 10-15 minutes or until the aubergine is really soft and the sauce has reduced.
- Meanwhile, blanch the frozen edamame beans in a pan of boiling water, drain well and rinse under running water until cold. Drain again, then tip into a bowl with the radishes and a little seasoning, squeeze over ½ a lime and toss well.
- Spoon the rice into bowls, top with the aubergine and sauce, the beans and radishes, sprinkle with sesame seeds and serve with the slices of lime to squeeze over.