1. Roast the eggplant
Preheat the oven to 220°C. Cut the eggplants into thick slices and arrange them on a parchment-lined baking tray. In a small bowl, mix the olive oil, soy sauce, and black pepper. Brush the mixture over the eggplant slices and roast until tender and golden.
2. Prepare the roasted vegetables
Roast the red bell pepper and carrot in the oven at 220°C until tender and lightly caramelized. Transfer them to a food processor, add the oat cream and salt, cayenne powder and blend until smooth.
3. Make the cheesy umami sauce
In a saucepan, combine the WoW! Plant-based Shredded Mozzarella Alternative and water. Heat gently until melted and smooth. Add the oil and shio koji liquid, and stir until well combined. Add the roasted vegetable purée and whisk until the sauce is smooth and creamy. Taste and season with more salt and oil if needed.
4. Cook the rice
Cook the rice according to the package instructions.
5. Prepare the salad
Toss the rocket with olive oil and sherry vinegar.
6. Assemble the bowls
Divide the rice between bowls and top with rocket, roasted eggplant, and a generous spoonful of the cheesy paprika sauce. Finish with chopped walnuts and pangrattato.
