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Roasted Miso Aubergine Rice Bowls with Ginger Cucumber
Caramelised miso aubergine and mushrooms over rice with a sharp ginger cucumber salad and spring onions.
35 min590 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
590 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 590 kcal |
| Protein | 15g |
| Carbohydrate | 66.4g |
| of which sugars | 12g |
| Fat | 21g |
| of which saturates | 5.9g |
| Fibre | 10g |
| Salt | 1g |
Cook mode
Prepare the vegetables
Heat the oven to 220C/200C fan/gas 7. Cut the aubergines into 3cm chunks, quarter the chestnut mushrooms, grate the garlic and half the fresh ginger, then thinly slice the spring onions.
Timer: 7 min