Miso Glazed Aubergine with Sesame Rice
Classic nasu dengaku – aubergine halves broiled until silky and topped with a sweet-savoury miso glaze, served over sesame rice.
- 2 pc aubergine
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 2 pc spring onion
- 160 g short-grain rice
- 100 g edamame beans
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Add to a shopping listHow the shopping list works →- Step 1
Cook the short-grain rice according to packet instructions; once cooked, stir through the sesame oil and half the sesame seeds.
- Step 2
Preheat the grill (broiler) to high. Halve the aubergines lengthways and score the flesh in a diamond pattern, being careful not to cut through the skin.
- Step 3
Brush the cut sides with a little oil and grill for 10-12 minutes, cut-side up, until softened and lightly browned.
- Step 4
Meanwhile, whisk together the miso paste, mirin, rice vinegar and sugar in a small saucepan over low heat until smooth and glossy, about 3 minutes.
- Step 5
Steam the edamame beans for 3-4 minutes until tender.
- Step 6
Spread the miso glaze generously over the grilled aubergine halves and return to the grill for 3-4 minutes until bubbling and caramelised at the edges.
- Step 7
Serve the aubergine over the sesame rice with edamame beans alongside, scattered with sliced spring onion and remaining sesame seeds.
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