{"id":261028,"date":"2026-07-13T18:04:25","date_gmt":"2026-07-13T15:04:25","guid":{"rendered":"https:\/\/1kitap1.com\/en\/fresh-mob-mob\/"},"modified":"2026-07-13T18:04:25","modified_gmt":"2026-07-13T15:04:25","slug":"fresh-mob-mob","status":"publish","type":"post","link":"https:\/\/1kitap1.com\/en\/fresh-mob-mob\/","title":{"rendered":"Fresh Mob – MOB"},"content":{"rendered":"
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It\u2019s the Holy Trinity of sticky, sweet and spicy. Give it a go, Mob, you won\u2019t regret it. Plus the variety of veg gives a great kick of fibre. Cook time: 1 hr 15 mins Ingredients Serves 4 3 aubergines 1\u00bd tbsp vegetable oil a bunch of spring onions \u00bd red cabbage 4 garlic cloves thumb-sized piece of fresh ginger 2 red chillies 1 lime 3 tbsp rice vinegar 1 tbsp sesame oil 320g (11\u00bcoz) sushi rice 1 tbsp hoisin sauce 2 tbsp soy sauce 1 tbsp crispy chilli oil (we like Lee Kum Kee), separating the oil and crispy chilli 2 tbsp sesame seeds, plus extra to serve 1 tbsp agave nectar or maple syrup 1 vegetable stock cube 1 tbsp shichimi (use 2:1 chilli powder and salt) 1 avocado salt Method 1.<\/p>\n

Preheat the oven to 170\u00b0C\/150\u00b0C fan\/gas mark 3. 2. Slice the aubergines into batons and whack them in a colander. Salt and leave for 5 minutes to extract the water. After 5 minutes, pat dry and get them onto a baking tray. Drizzle with 1 tablespoon of the vegetable oil and place in the oven for 30 minutes. 3. While your aubergine is roasting, prep your veg. Thinly slice the spring onions, red cabbage, garlic, ginger and red chillies. 4. Grab two bowls. Add the spring onions to one and the red cabbage to the other.<\/p>\n

Cover the spring onions with the juice of the lime, 1 tablespoon of the rice vinegar and a sprinkling of salt. Over the red cabbage pour another tablespoon of rice vinegar, \u00bd tablespoon of the sesame oil and a sprinkle of salt and mix it through. Cover and place both in the fridge.<\/p>\n

5. Rinse the sushi rice, then add to a saucepan with just enough water to cover. Leave for 30 minutes to soak. 6. Heat the remaining \u00bd tablespoon of oil in a wok or large frying pan and add the garlic, ginger and red chillies and fry over a low heat. Once softened, add the hoisin sauce, soy sauce, the remaining \u00bd tablespoon of sesame oil and 1 tablespoon of rice vinegar, the chilli oil, sesame seeds, agave and veggie stock cube.<\/p>\n

Give everything a good mix together, then add the aubergine straight from the oven. 7. Add enough water to just cover the aubergine and leave to simmer until it has reduced into a lovely thick sauce. Stir often. 8.<\/p>\n

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Chilli Jam Broccoli & Yoghurt Flatbreads Marinated Peppers on Toast Roasted Asparagus with Gribiche \u2019Nduja Turkish Eggs Kimchi & Cheddar Omurice Herby Feta Scrambled Eggs Sweet Potato & Halloumi Sandwich Herb Fritters with Poached Eggs & Sumac Salad Gochujang Egg Mayo Toasts SPEEDY Mushroom & Lemongrass Soup with Spicy Oil Green Udon Broccoli and Pumpkin Seed Pesto Pasta Smashed Peas on Toast with Halloumi Croutons Tofu Noodle Traybake Ras El Hanout Salmon with Bean Hummus Tahini Broth Noodles Curried Broccoli with Turmeric Yoghurt Sprout Salad with Anchovy Dressing Cabbage Aglio e Olio Sticky Spicy Turkey Rice Bowls Peanut Chicken Curry \u2019Nduja & Bean Soup Garlicky Chicken & Egg Rice Bowls HEARTY Roasted Squash Dal Caponata Traybake Salad Corn & Ricotta Gnocchi Charred Aubergine Dhansak Garlicky Loaded Potato Skins Baked Rice with Pomegranate & Pistachio Meatball Macaroni Soup with Salsa Verde Misha\u2019s Salt-Baked Sea Bass Roasted Cauliflower Mac & Cheese Cavolo Nero & Wild Mushroom Risotto The Freshest Ribollita Spicy Cauliflower & Tahini Soup Charred Hispi with Herby Yoghurt FRESHEST Chargrilled Courgette & Butter Bean Salad Chicken Meatballs with Sesame Greens Loaded Turkey Burritos with Pineapple Salsa Cauliflower Salad with Green Tahini Gochujang Greens XO Aubergine Salad Tofu Salad with Miso & Tahini Dressing Spicy Coconut Yoghurt Soup with Baked Pakoras Robyn\u2019s Sticky Aubergine Rice Bowl Charred Spring Onion & Broccoli Curry Sticky Mango Paneer Wraps Soy, Ginger & Lime Nutty salad Tamarind & Tomato Salmon Curry Gingery Chicken Broth with Crispy Chicken Skin WEEKEND Steak with Blue Cheese Salad Mushroom Burgers with Apple Chutney Curried Clam Noodles Hot Tofu Satay One-Tray Thai Green Chicken \u2019Nduja Seafood Stew with Charred Spring Onions Baked Miso Chicken Schnitzel with Kimchi Mayo Chermoula Cod Rolls with Harissa Yoghurt Braised Chicken with Beans Parmesan Cauliflower Steaks with Pistachio Pesto Lemony Olive Braised Chicken Courgette, Tomato & Fennel Gratin Paprika Pork with Romesco, Chickpeas & Kale SUMMERY Grilled Chicken Burger with Mojo Verde Hidden Veg Tagliatelle Fish Piccata with Fennel Salad Grilled Peach & Courgette Panzanella Sesame-Crusted Fish with Tomato Salad Chicken Souvlaki Salad Rainbow Chard Risotto Zingy Blood Orange Ceviche Tostadas Slow-Roasted Tomato & Halloumi Couscous Curried Chickpea & Mango Salad Prawn Summer Bowls with Dressing Courgette & Ricotta Galette Lebanese Moussaka with Greek Yoghurt & Toasted Pine Nuts SHARING Charred Aubergine Salad with Pomegranate & Tomatoes Spiced Lamb Koftas with Watermelon, Feta & Pickled Chilli Spatchcocked Chicken with Herby Rice Salad Chickpea & Sweet Potato Curry with Sambol Mob\u2019s Mezze Board Spiced Roast Chicken with Fennel, Orange & Lime Pickle Slaw Turmeric Lamb with Tamarind Chickpeas Honey Roasted Roots with Feta and Yoghurt Dukkah Lamb Steaks with Charred Baby Gem Roasted Celeriac with Muhammara Hot Sauce Prawns with Coleslaw Root Veg Tabbouleh with Green Harissa PUDDINGS Creamy Coconut Rice Pudding Clementine, Almond & Olive Oil Cake Berry & Chocolate Ganache Tart Banana Ice Cream with Chocolate Hazelnut Sauce Roasted Rhubarb with Yoghurt & Sweet Dukkah Salted Honey & Yoghurt Cheesecake Baked Peaches with Amaretti Crumble Plum & Walnut Strudel Chocolate Mousse with Peanut Brittle Carrot Cake with Tahini Frosting Miso & Peanut Banana Split Beetroot & Stem Ginger Brownies OceanofPDF.com Welcome to Fresh Mob .<\/p>\n<\/blockquote>\n

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.<\/em><\/p>\n

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