Umami-Glazed Aubergine with Sesame Greens and Brown Rice
Aubergine scored and glazed with miso, soy sauce, maple syrup, rice vinegar, ginger, and garlic, roasted and served with brown basmati.
- 3 medium Aubergines
- 60 g White Miso Paste
- 40 ml Soy Sauce (Reduced Salt)
- 2 tbsp Maple Syrup
- 1 tbsp Rice Vinegar
- 20 g Ginger
- 3 cloves Garlic Cloves
- 1 tbsp Sesame Oil
- 400 g Pak Choi (or similar leafy green)
- 10 g Toasted Sesame Seeds
- 250 g Brown Basmati Rice
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6). Line a baking tray with baking parchment.
- Step 2
Prepare the rice according to package instructions. Keep warm.
- Step 3
Slice the aubergines in half lengthwise. Score the flesh deeply in a criss-cross pattern without cutting through the skin.
- Step 4
In a small bowl, whisk together the miso paste, soy sauce, maple syrup, rice vinegar, grated ginger, and crushed garlic to create the glaze.
- Step 5
Brush half of the miso glaze generously over the scored flesh of the aubergines. Place cut-side up on the prepared baking tray.
- Step 6
Bake for 25-30 minutes, or until the aubergine is tender and slightly caramelised.
- Step 7
While the aubergines bake, prepare the greens: Heat the sesame oil in a large wok or frying pan over high heat.
- Step 8
Add the pak choi (halved or quartered if large) and stir-fry quickly for 2-3 minutes until bright green and slightly wilted but still crisp.
- Step 9
Remove the aubergines from the oven. Brush with the remaining glaze.
- Step 10
Serve the glazed aubergine halves over a bed of brown rice, accompanied by the sesame greens. Sprinkle with toasted sesame seeds.
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