Teriyaki Aubergine with Pak Choi & Rice

Preheat a large frying pan over a medium heat.

Place all the ingredients for the marinade into a bowl and mix well. Add the sliced aubergines and toss in the marinade, leaving to soak for 2 minutes.

Remove the aubergines and set aside, reserving the marinade for later.

Drizzle the remaining sesame oil into the frying pan and fry the aubergines for 3-4 minutes on each side, brush with a little marinade when turning.

Once the aubergines are cooked, remove from the pan and keep warm. Wipe out the pan, before heating the vegetable oil over a medium to high heat; add the ginger, garlic and pak choi.

Stir fry for 2-3 minutes until the pak choi has wilted and tender. Add the reserved marinade to the pan along with the cooked aubergine slices.

Bring up to the boil for a few seconds, adding 1-2 tbsp of water if needed. Remove from the heat.

Heat the cooked Mevalia Rice in the microwave for 1-2 minutes, mix in the rice vinegar and chilli flakes before dividing between 2 plates.

Top with the aubergine, pak choi and drizzle over the remaining marinade, finishing with the thinly sliced spring onions.