Teriyaki Eggplant with Radishes and Rice

Ingredients

• 250 g jasmine rice
• Salt
• 2 carrots
• 2 Eggplants
• 2 Spring Onions
• 1 Garlic clove
• 10 g ginger root
• 2 tbsp peanut oil
• 5 tbsp Soy sauce
• 2 tsp raw cane sugar
• 150 g frozen edamame
• 100 g radishes
• Pepper
• 2 Organic Limes
• 2 tsp sesame seeds (10 g; light and dark)

Instructions

1. 1.

   Add rice to a pot with about 1 L cold salted water, stir once. Bring to a boil, then simmer over low heat for 10–12 minutes.

2. 2.

   While the rice cooks, peel and finely grate the carrots. Clean, wash, halve the eggplants, remove some of the core flesh, and cut the fruit into 2–3 cm pieces. Trim and slice the spring onions into 2–3 cm pieces. Peel and finely chop the garlic and ginger.

3. 3.

   Heat oil in a pan or wok. Sauté the eggplant pieces for 4 minutes over medium heat. Add carrots, spring onions, garlic, and ginger; cook together for 3 more minutes. Pour in soy sauce, sugar, and 250 ml water, then simmer for 10–12 minutes until reduced.

4. 4.

   Meanwhile, boil edamame in salted water for 5 minutes, then shock in cold water and drain. Slice the radishes thinly after cleaning and washing them.

5. 5.

   Squeeze juice from one lime into a bowl with the edamame; season with salt and pepper. Wash the remaining lime and slice it thinly.

6. 6.

   Arrange rice on four bowls. Top with the eggplant mixture and radish slices, sprinkle with the edamame mix, and garnish with lime wedges and sesame seeds.