Teriyaki Aubergines Steaks with Brown Rice and Asian Salad

Aubergines (also known as egg plant) are a phenomenal vegetable for absorbing flavour, but did you know that in botanical terms, they are actually classed as a berry?! This dish is brimming with flavour, fibre, and micronutrients. Try using this aubergine technique with other flavours such as sriracha, miso, or harissa.

Nutritional Info (per portion)

  • Calories: 440 kcal
  • Carbohydrates: 96 g
  • Protein: 10 g
  • Fat: 2 g

Allergens

  • Wheat (Teriyaki Sauce)
  • Soybeans (Teriyaki Sauce)
  • Sesame Seeds (Sesame Seeds)
  • Sulphur Dioxide & Sulphites (Rice Wine Vinegar)

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