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Sticky Aubergine

with Coconut Rice and Garlic Bok Choy
Recipe Development Team
Recipe Development TeamUpdated on September 23, 2025
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Calories
: 
333 kcal
Protein
: 
8.9g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Star Anise

15 grams

Sesame Seeds

25 grams

Hoisin Sauce

1 pot(s)

Chinese Five Spice

150 grams

Basmati Rice

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

150 grams

Pak Choi

15 grams

Honey

1 unit(s)

Aubergine

(May contain traces of: Celery)

1 unit(s)

Garlic Clove

1 sachet(s)

Vegetable Stock Powder

1 unit(s)

Ginger

25 grams

Cashew Pieces

25 grams

Desiccated Coconut

Not included in your delivery

300 milliliter(s)

Water for the Rice

200 milliliter(s)

Water for the Sauce

Energy (kJ)1391 kJ
Energy (kcal)333 kcal
Fat1 g
of which saturates0.2 g
Carbohydrate77.9 g
of which sugars10.8 g
Dietary Fibre5.1 g
Protein8.9 g
Salt2.1 g
Potassium236.3 mg
Calcium11.3 mg
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Slice the aubergine in half lengthways. Cut deep diagonal criss cross slices 1cm apart, all over the white part of each aubergine (in criss-crosses), avoid going all the way through the skin. Rub some oil all over each half, sprinkle with black pepper and pop on a baking tray white side up.

2

Mix together the honey, soy sauce and chinese 5 spice. Drizzle the mixture on top of the aubergine halves (it should go into the criss crosses). Roast on the top shelf of your oven for 25-30 mins.

3

Pour the water into a saucepan (amount specified in the ingredient list) along with the vegetable stock pot, star anise and rice. Pop on medium high heat and stir to dissolve the stock pot. Bring to the boil, cover with a lid, turn the heat to medium low and simmer for 10 mins. Remove from the heat and leave to the side for another 10 mins (the rice will continue to cook in its own steam).

4

Cut the bottom root off the bok choy, then chop into three pieces. Separate the bok choy into pieces. Peel and grate the ginger and garlic (or use a garlic press). Put a frying pan on medium high heat (no oil) and add the cashew nuts. Toast until golden brown, about 1 minute. Remove them from the pan.

5

Add a drizzle of oil to your pan and turn the heat to medium. Add the ginger, garlic and sesame seeds and cook until fragrant, 1 minute. Then add the bok choy to the pan. Cook until wilted, stirring occasionally, 4-5 mins. Remove everything from the pan and add the hoisin sauce and water (amount specified in the ingredient list). Stir and bring to a simmer, then remove the pan from the heat.

6

Once the rice is cooked, remove and discard the star anise. Fluff up with a fork and stir in the desicated coconut. Spoon into bowls with the bok choy alongside. Place the aubergine halves on top and finish with a drizzle of hoisin sauce. Sprinkle over the cashew nuts and enjoy!

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