These delicious Miso Teriyaki Beef Stuffed Aubergines have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Roasted White Sesame Seeds(ContainsSesame)
Sugar for the Dressing
Olive Oil for the Dressing
Water for the Rice
Preheat your oven to 200°C. Halve the aubergine lengthways, keeping the stem attached. Score the flesh in a criss-cross pattern, taking care not to cut through the skin. Put the halves, cut-side up, onto a baking tray. Drizzle with oil and season with salt and pepper. When the oven is hot, roast on the top shelf until softened, 20-25 mins. Meanwhile, peel and grate the garlic (or use a garlic press).
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice, half the garlic and 1/4 tsp salt, cover with the lid and bring to the boil. Once boiling, turn the heat down to medium. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
Add half the rice vinegar to the beef and let it evaporate completely, 1 min. Stir in the miso, ginger puree and remaining garlic, then cook for 1-2 mins. Remove from the heat, then stir through the teriyaki sauce. Taste and season with salt and pepper if needed. IMPORTANT: The mince is cooked when no longer pink in the middle. Meanwhile, trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces. Trim and thinly slice the spring onion.
Remove the cooked aubergines from the oven and preheat your grill to high. In a medium bowl, combine the remaining rice vinegar, sugar and olive oil for the dressing (see ingredients for both amounts) and season with salt. Add the chopped cucumber and half the sesame seeds to the dressing, then set aside. Using a tea towel, hold the stem of the aubergine with one hand while using a spoon to scoop out the flesh with the other, keeping the skin intact. Add the aubergine flesh to the beef mixture and combine well, then spoon back into the aubergine skins. Grill until piping hot, 3-4 mins.
When everything is ready, fluff up the rice with a fork and stir through half the spring onion. Share between your bowls and top with the stuffed aubergine and a spoonful of cucumber salad. Finish with a sprinkle of the remaining spring onion and sesame seeds. Enjoy!