Miso-Glazed Aubergine with a Chilli, Mushroom & Snow Pea Stir Fry

Gluten Free
Paleo
Spicy
Vegetarian
Low Calorie

Full of delicious and nutritious vegetables, miso and sriracha provide an extra boost to the flavour profile of this nutrient rich vegetarian meal. It can even be ready in under 15 minutes!

Discover recipes, tips, and more from our JustCook creator community

Nutrition Per Serving

Calories 490
Carbs 53g
Fat 29.1g
Fibre 15.3g
Protein 11.5g
Sugar 33.2g

Reviews

4.7

3 reviews

Follow the recipe steps below or

Switch to Timeline View
Step 1
Chop the aubergine, julienne the capsicum, slice the shitake mushrooms. Grate the cauliflower into a rice like consistency using a grater or a blender.
Step 2
In a frying pan, heat half of the olive oil over medium-high heat. Add the cauliflower and sauté until browned and softened.
Step 3
In a small bowl, mix together the sriracha, miso, and honey to make a sauce.
Step 4
Heat the remaining olive oil in a wok over high heat. Add the aubergine and cook until slightly softened and browned on both sides.
Step 5
Add the snow peas, mushrooms, and capsicum to the wok. Sauté until slightly softened.
Step 6
Slice the spring onion and red chili, set aside for garnishing.
Step 7
Stir the miso-sriracha sauce into the vegetable stir fry.
Step 8
Distribute the cauliflower rice among serving bowls, top with the stir fry, and garnish with spring onion and red chili.