Japanese rice and baked veggies

Sometimes, when you find a recipe you like, you just send up making it over and over and over and then making yourself sick of it.

I only just managed to pull myself bak from the brink of doing that with this recipe, which I liked so much I made about three days on the spin, then got a little bit queasy at the thought of eating it again. Still, I pushed on, and almost made myself really not a fan.

After a few weeks off, I made it again, and discovered to my relief I really liked it (it was the end of the aubergine season, and they were being sold off really cheap - who was I to turn my nose up at a purple-skinned bargain?)

It's a Japanese-themed one-bowl recipe, and it makes a good lunchbox filler for the next day. Just one thing - don't make too much, though. You don't want to put yourself off it!

Ingredients
Marinade
Vegan dashi stock
50mls soy suace
50mls sake
50mls rice vinegar
50mls mirin
50mls tahini

Other stuff
One aubergine, cut into 2cm slices
Two large carrots, peeled and chopped into 1.5cm dice
One tin of chick peas
175g rice

How you do it
Heat your oven to 190C.
Mix up 50mls of the dashi with the rest of the marinade ingredients. Keep back about a quarter.
Put the aubergine, carrot, and chick peas onto a baking sheet with a bit of a lip on it. Pour over the marinade and and mix thoroughly.
Roast for about 45 minutes to an hour, with a quick mix up every 15 minutes to 20 minutes.
By the end, the liquid should have evaporated, the veggies should be cooked, and the chick peas should be roasted. (If the veggies aren't cooked and the liquid has gone, add a splash of water to loosen it up a bit).
While that's cooking, cook the rice in vegan dashi til it's done. (Hey, you can cook rice without any instructions!)
Mix the veggies and rice, then add the reserved marinade and a bit of salt.