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Japanese Miso-Glazed Aubergine with Edamame and Rice
Aubergine rounds scored and pan-browned, glazed with miso, mirin, soy and maple, served with rice and edamame.
- 150 g short-grain rice
- 1 large aubergine
- 2 tbsp vegetable oil
- 2 tbsp miso paste (white)
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp maple syrup
- 150 g edamame beans (shelled)
- 1 tsp sesame seeds
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Add to a shopping listHow the shopping list works →- Step 1
Cook the short-grain rice according to package instructions.
- Step 2
Cut the aubergine into 2cm thick rounds. Score the flesh in a criss-cross pattern without cutting through the skin.
- Step 3
Heat 1 tbsp of vegetable oil in a non-stick frying pan over medium-high heat. Add the aubergine slices and cook for 4-5 minutes per side until golden brown and tender. You may need to do this in batches.
- Step 4
While the aubergine is cooking, whisk together the white miso paste, mirin, soy sauce, and maple syrup in a small bowl to create the glaze.
- Step 5
In a separate small pan, heat the remaining 1 tbsp of vegetable oil. Add the edamame beans and stir-fry for 2-3 minutes until heated through. Season with a pinch of salt.
- Step 6
Once the aubergine is cooked, brush generously with the miso glaze on both sides. Return to the pan for 1-2 minutes per side, until the glaze is sticky and caramelised.
- Step 7
Serve the miso-glazed aubergine alongside the edamame beans and cooked rice. Sprinkle with sesame seeds.
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