Miso-glazed Aubergine & Chickpea Donburi with Sesame Slaw
Sticky miso aubergine and spiced chickpeas served over rice with a tangy sesame cucumber slaw.
- 400 g aubergine
- 240 g chickpeas (canned, drained)
- 160 g long-grain rice
- 30 g miso paste
- 1 tbsp soy sauce
- 1 tbsp mirin
- 2 tsp sesame oil
- 1 tbsp rice vinegar
- 150 g cucumber
- 80 g carrots
- 10 g ginger
- 1½ cloves garlic
- 10 g sesame seeds
- 2 pc spring onions
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook the rice according to pack instructions.
- Step 2
Cut aubergine into thick half-moons. Toss with 1 tsp sesame oil and a pinch of salt; pan-fry in a hot non-stick pan (or grill) 8-10 minutes, turning until browned and tender.
- Step 3
Meanwhile, finely grate ginger and garlic. In a small bowl stir miso paste, soy sauce, mirin and 2 tbsp water until smooth.
- Step 4
Add chickpeas to the aubergine pan, then pour in the miso mixture. Simmer 2-3 minutes until glossy and reduced. Stir in 1 tsp sesame oil.
- Step 5
Make slaw: julienne cucumber and carrot. Toss with rice vinegar, a pinch of salt, and 1 tsp sesame oil. Add a few sesame seeds.
- Step 6
To assemble, divide rice into bowls, top with miso-glazed aubergine and chickpeas, then add sesame slaw. Finish with spring onions and remaining sesame seeds.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
