Aubergine Kokoro with pickled cabbage recipe | Tilda Rice UK

Ingredients

• 250g pouch Tilda sticky rice
• 1 medium aubergine, sliced into 1cm slices and then cut into half moons
• 1/2 tbsp sunflower oil
• 3 tbsp white wine vinegar
• 1 tbsp caster sugar
• Good pinch of salt
• 1/4 small or 1/8 red and white cabbages
• 2 tbsp white miso paste
• 1 tbsp reduced salt soy sauce
• 1 tbsp honey
• 80g radishes, thinly sliced
• Small handful of coriander
• 1 tbsp toasted unsalted peanuts, chopped (or toasted sesame seeds)
• 1 spring onion, finely sliced
• 1 red chilli, thinly sliced (optional)