Teriyaki Eggplant with Delcado and Edamame Salad

This salad is the ultimate vegetarian dish for entertaining - it's fresh, filling and easy to prepare. The creamy flesh and richness of Delcado avocados is a perfect balance for the salad’s salty teriyaki flavours.

Serves 4

Prep Time: 15 mins

Cook Time: 20 mins

Ingredients

1 Delcado, sliced

2/3 cup brown rice

1/4 cup soy sauce

2 tablespoons brown sugar

Thumb-sized piece of ginger, finely grated

2 teaspoons sesame oil

Juice of 2 limes

2 spring onions, thinly sliced

1 Lebanese cucumber, thinly sliced on an angle

1 cup edamame (or substitute peas)

2 tablespoons olive oil

1 eggplant, sliced 1.5cms thick

2 tablespoons sesame seeds

1/2 bunch coriander, leaves picked

Method
1.     Bring a large saucepan of water to the boil. Add rice and cook until tender. Drain and allow to steam dry.

2.     To make the teriyaki sauce, combine soy, mirin, brown sugar and ginger in a small bowl.

3.     Combine sesame oil, lime juice and a pinch of salt in a serving bowl. Add spring onions, cucumber and edamame. Stir through rice.

4.     Heat olive oil in a large frying pan over high heat. Add eggplant and cook until golden brown both sides. Add the teriyaki sauce and cook for a further minute, turning, or until sticky and glazed.

5.     Add Delcado and eggplant to the salad, top with sesame seeds and coriander to serve.