Teriyaki Eggplant Poke Bowl

Cook Time 30 minutes

Servings 2

Ingredients

2 tbsp peanut oil 

1 large eggplant, cut into 3 cm chunks

¼ cup teriyaki sauce

1 cucumber, sliced 

¼ cup edamame beans

1 carrot, julienned 

1 avocado, sliced

3 spring onions, sliced on an angle

Furikake, to garnish

Steamed short-grain rice, to serve  

Dressing

1 tbsp light soy sauce

3 tbsp tahini

1 tsp sesame oil

1 tbsp rice vinegar

1 tsp honey 

1 tsp grated fresh ginger

Method

Heat oil in a pan over a medium heat and add the eggplant chunks. Fry for 4-5 minutes, tossing regularly until caramelised and tender. Now add the teriyaki sauce and coat the eggplant in the sauce.

To make the dressing, whisk all the ingredients together and add a little water to smooth out the mixture so it’s a saucy consistency.

Place rice into each bowl and arrange vegetables over the rice. Top with teriyaki eggplant. Drizzle over the sesame dressing, and finish with a sprinkle of furikake.