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Export 18 ingredients for grocery delivery
Step 1
Preheat your oven to 170°C/325°F.
Step 2
Slice your aubergines into batons and whack them in a colander. Salt and leave for 5 mins to extract the water.
Step 3
After 5 mins, pat dry and get them onto a baking tray. Drizzle with vegetable oil and place in the oven for 30 mins.
Step 4
While your aubergine is roasting, it's time to prep your veg. Finely slice your spring onions, red cabbage, garlic, ginger and red chillies.
Step 5
Grab 2 bowls. Add your spring onions to one and your red cabbage to the other. Cover your spring onions with the juice of your lime, 1 tbsp of your rice vinegar and a sprinkling of salt. Over your red cabbage pour 1 tbsp of your rice vinegar, 1 tbsp of your sesame oil and salt and mix it through. Cover and place both in the fridge.
Step 6
Rinse your sushi rice then add to a pan with just enough water to cover for 30 mins to soak.
Step 7
Into a wok add your garlic, ginger and red chillies with a bit of oil and fry on a low heat. Once softened, add your hoisin sauce, soy sauce, your remaining sesame oil and rice vinegar, chilli oil, sesame seeds, agave and a veggie stock cube.
Step 8
Give everything a good mix together then add your aubergine straight from the oven.
Step 9
Add enough water into the wok to just cover your aubergine and leave to simmer until it has reduced into a lovely thick sauce. Remember to stir every now and then so it doesn't stick to the bottom.
Step 10
Rice time. Drain your rice and add it into a saucepan with 540ml of water and your shichimi. Bring to a boil then turn down to a simmer and place the lid on until cooked.
Step 11
Time to plate up. First, make a bed of your sushi rice. Add a generous dollop of your aubergine sauce, a helping of your marinated red cabbage and some sliced avocado. Garnish with your spring onions, shichimi, crispy chilli bits and some more sesame seeds and tuck in. Enjoy!
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