sovegan.com
Hoisin Aubergine Traybake
A wonderfully colourul traybake that's bursting with freshness.
Ingredients
Ingredients
- aubergine
- vegan hoisin sauce, or gluten-free hoisin sauce
- fresh ginger, peeled + finely grated
- pak choi, quartered lengthwise
- edamame
- spring onions, sliced into 4cm (2") pieces
- cashews
- sesame oil
- soy sauce, or tamari for gluten-free
- brown rice
For the slaw:
- carrot, peeled into ribbons
- cucumber, peeled into ribbons
- fresh mint, leaves picked + chopped
- lime, juice only
Method
- 1
Preheat the oven to 180°C fan / 400°F and line a large baking tray with baking paper.
- 2
Slice the aubergine lengthwise into quarters. Score lines across the flesh of each wedge. Mix the hoisin and ginger together then rub all over the wedges. Bake in the oven for 20 minutes.
- 3
Meanwhile, cook the rice as per packet instructions.
- 4
Add the pak choi, edamame, spring onions and cashews to the baking tray. Drizzle with the sesame oil and soy sauce, return to the oven and cook for 15 minutes until the pak choi is tender.
- 5
Mix the ingredients for the slaw together and serve alongside the aubergine wedges and brown rice.
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