HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMiso Teriyaki Beef Stuffed Aubergines
Miso Teriyaki Beef Stuffed Aubergines

Miso Teriyaki Beef Stuffed Aubergines

with Garlicky Rice and Cucumber Salad

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These delicious Miso Teriyaki Beef Stuffed Aubergines have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 650 calories

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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


2 unit(s)

Garlic Clove

100 grams

Basmati Rice

120 grams

Beef Mince

2 sachet(s)

Rice Vinegar

15 grams

Miso Paste


1 sachet(s)

Ginger Puree

75 grams

Teriyaki Sauce


½ unit(s)


2 unit(s)

Spring Onion

1 sachet(s)

Roasted White Sesame Seeds


Not included in your delivery

¼ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

200 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2135 kJ
Energy (kcal)510 kcal
Fat17.0 g
of which saturates5.0 g
Carbohydrate67 g
of which sugars20.0 g
Protein22 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Frying Pan
Tea Towel
Instructionsarrow up iconarrow up icon
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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!