These rich, sweet, chargrilled miso & maple aubergine kebabs are served with edamame studded red rice. Red rice is a great source of fibre and iron, which owes its red colour to anthocyanin, a powerful antioxidant.

Serves: 2 | Cook Time: 30 mins | Calories: 517 | Type: Gluten-Free


  • 210g edamame beans (drained) (soya)
  • 100g red rice
  • 1 aubergine
  • 2 tbsp sweet miso paste (soya)
  • 1 tbsp maple syrup
  • 1 tbsp tamari (soya)
  • 1 pak choi
  • 1 red pepper
  • 4cm fresh ginger
  • 4 skewers

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Rinse the red rice and add to a saucepan of 400ml water with a pinch of sea salt. Simmer for 25-30 mins until cooked.
  2. Meanwhile, dice the red pepper and peel and finely chop the ginger. Drain the edamame beans. Slice the end off the pak choi.
  3. Slice the ends off the aubergine and cut into 2-3 cm cubes. Thread 4 pieces on each skewer.
  4. In a bowl, mix together the sweet miso paste, maple syrup and 1 tbsp oil. Heat a griddle pan (or BBQ) on a medium-high heat. Add the skewers and cook for 10 mins, turning every 2-3 mins. Then drizzle over half of the miso maple sauce and cook for a further 3 mins. Remove from the pan (or BBQ) and keep warm.
  5. Drizzle 1 tsp oil over the pak choi and add to the same griddle pan (or BBQ) on a medium heat and cook for 3-5 mins until softened.
  6. Meanwhile, in a medium-sized pan, heat 1 tsp oil on a medium heat and cook the ginger, edamame beans and red pepper for 5 mins, then stir in the red rice and tamari and remove from the heat.
  7. Spoon the edamame red rice onto two warm plates, then top with 2 aubergine kebabs, drizzle over the remaining miso maple sauce and serve alongside the pak choi.