MARINATED EGGPLANT ON CAULI RICE 😍
🍴RECIPE for 2🍴
[1/2: CALS 369 ~ 35C ~ 29P ~ 12F]
3/4 Cauliflower (~900g)
1 Eggplant (500g)
1 Bell Pepper (~200g)
For the Marinade
1 Tsp Sesame Oil
2 Tsp Rice Vinegar
2 Tbsp Soy Sauce
3 Tbsp Mushroom Sauce (or Hoi Sin)
1 Tbsp Lemon Juice
1 Clove Garlic, minced
1️⃣ Pre-heat the oven to 200C (390F). Mix all ingredients for the marinade and set aside. Cut the eggplant in half and cut the inside in criss-cross without cutting into the skin.
2️⃣ Place the eggplant with the open side downwards on a lined baking tray and bake for 20 minutes. Meanwhile slice bell pepper, cut tofu & onion and gently blend cauliflower florets into rice.
3️⃣ Fry onion and cauliflower with a splash of water in a pan. Also add all your fav spices to it and stir every few minutes so it doesn’t burn. Season bell pepper and fry it.
4️⃣ Marinate eggplant gently (don’t drown it) and bake for another 15 minutes. Use the remaining marinated for the tofu and bake it as well for 15 minutes.
▶️ If there’s still a little marinate left, directly add it to the cauliflower or use it as a dressing.