with garlic rice and pickled veg
Miso is a Japanese ingredient that's the ultimate instiller of umami flavour. In this recipe, it coats soft and golden aubergine along with toasted sesame seeds for a symphony of Asian flavours that work beautifully together.
Allergens
Utensils
Tags
Aubergine
2 unit(s)
Garlic
1 unit(s)
Sesame Oil
20 milliliter(s)
Jasmine Rice
150 grams
Miso Paste
1 sachet(s)
Soy Sauce
1 sachet(s)
Sesame Seeds
1 sachet(s)
Cucumber
1 unit(s)
Onion
1 unit(s)
Red Wine Vinegar
2 sachet(s)
Oil
to taste
Water
to taste
Salt
to taste
Sugar
to taste
Butter
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Peel and grate the garlic (or use a garlic press).
- Halve the aubergine lengthways. Score a diamond pattern into the flesh of each half, taking care not to cut too deeply.
- Halve, peel and thinly slice the onion.
- Trim the cucumber, then halve lengthways. Chop into 1cm wide, 5cm long batons.
- Place a pot over medium-high heat with 1 tbsp butter and a drizzle of oil.
- Add garlic and fry until fragrant, 1 min.
- Add the rice, 1 tsp salt and 300ml water (double both for 4p). Bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, place a pan over medium heat (without oil).
- Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins. Once toasted remove from the pan and set aside.
- Return the pan to medium-high heat with a drizzle of oil.
- Place the aubergine halves, skin-side down, into the pan.
- Fry until the aubergine is golden brown, 4 mins on each side.
- Meanwhile, in a small bowl mix the red wine vinegar with 2 tbsp water and 1 tbsp sugar (double for 4p).
- Add the cucumber and sliced onion and set aside.
- Gently toss the veg at regular intervals to coat in the vinegar.
- In a small bowl mix the miso, soy sauce, sesame oil and 1 tbsp sugar (double for 4p).
- Pour into the pan and cook with aubergine now cut-side down for 1-2 mins.
- Place the aubergine halves, skin-side down, into an oven dish.
- Pour any remaining marinade over the aubergine and sprinkle over half the sesame seeds.
- Bake the aubergine in the oven until softened, 10-12 mins.
- Stir the remaining sesame seeds through the rice, fluffing it up as you go.
- Divide the fragrant rice between bowls.
- Serve the roasted aubergine and (drained) pickled veg alongside.
585
kcal
Energy (kcal)
2447
kJ
Energy (kJ)
17.5
g
Fat
2.8
g
of which saturates
89.6
g
Carbohydrate
15.7
g
of which sugars
1.3
g
Dietary Fiber
17.5
g
Protein
0
mg
Cholesterol
7.52
g
Salt
