Aubergine Teriyaki

1: Preheat the oven to 200C/gas mark 6 and boil a kettle. Roughly chop the kale and slice the end off the pak choi to separate the leaves. Slice the baby aubergines in half lengthways.

2: To make the teriyaki sauce; peel and grate the ginger and garlic. Place in a bowl with the maple syrup, tamari and the juice from the lime.

3: Drain and rinse the edamame beans. Rinse the quinoa and place in a saucepan with 400ml boiling water. Simmer for 10 mins, then add the edamame beans and simmer for a further 5 mins.

4: Drizzle the pak choi leaves with 1/2 tbsp oil. Preheat a griddle pan to a medium heat and cook the pak choi for 2-3 mins until wilted. Remove and keep warm. Then drizzle 1 tbsp oil over the aubergine halves and add to the same pan on a medium heat for 10 mins, turning occasionally until softened and slightly charred. In the final 2 mins, brush the aubergines with half of the teriyaki sauce.

5: Meanwhile, place the kale on a baking tray, drizzle over 1/2 tbsp oil and place in the oven for 5-10 mins, until turning golden and crispy.

6: Finely slice the red chili. Drain the quinoa and beans and mix in the crispy kale, pak choi and remaining teriyaki sauce.

7: Spoon the edamame quinoa onto two warm plates, top with the chargrilled aubergines and sprinkle over the red chili slices.