Miso Glazed Aubergine with Rice
Halved aubergines scored, brushed with a sweet-savoury miso-mirin glaze, roasted until tender and lacquered. Served over jasmine rice with steamed greens. Japanese vegan elegance, 35 minutes.
35 minEasy~393 kcal / servingJapanese
Contains soyContains sesame
Nutrition
393 kcal
Calories
20 g
Protein
47 g
Carbs
14 g
Fat
Estimated, per serving
Good to know
Contains soyContains sesame
Ingredients · per serving
- 2 tbsp Mirin
- ¼ tsp Chili flakes
- 2 cloves Garlic
- 1 tsp Rice vinegar
- 1 tsp Fresh ginger
- 2 tbsp Sesame oil
- 150 g Pak choi
- 1 tbsp Honey
- 1 tbsp Soy sauce
- 1 stalk Spring onion
- to taste Salt
- 2 medium Aubergine
- 1 tsp Sesame seeds
- 75 g Jasmine rice
- 3 tbsp White miso paste
Instructions
- Heat the oven to 220°C/200°C fan. Halve the aubergines lengthways. Score the flesh in a tight crosshatch pattern (don't cut through the skin).
- Brush the cut surfaces with sesame oil. Place cut-side down on a baking tray. Roast 15 minutes — gives them a head start to soften.
- Meanwhile, mix the glaze: white miso, mirin, honey (or maple for vegan), soy sauce, rice vinegar, grated ginger, minced garlic.
- Flip the aubergines cut-side up. Brush generously with the glaze. Return to the oven for 12 minutes.
- Brush again with more glaze. Crank to 240°C and roast 3-5 more minutes until the glaze is deeply caramelised and the flesh is creamy-soft.
- Rinse the jasmine rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
- Steam the pak choi 2 min in a small pan with a splash of water until just wilted. Season with soy sauce.
- Plate the rice. Lay an aubergine half on top, pak choi alongside. Scatter sesame seeds, sliced spring onion and a sprinkle of chili flakes (optional).
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