Umami-Glazed Aubergine with Sesame Greens
Aubergine halves glazed with miso, soy sauce, mirin, brown sugar, ginger and garlic, baked until tender and browned.
- 2 medium Aubergines
- 40 g White miso paste
- 2 tbsp Soy sauce (low sodium)
- 2 tbsp Mirin
- 15 g Brown sugar
- 2 cloves Garlic cloves
- 10 g Ginger
- 2 heads Pak Choi
- 2 tsp Sesame oil
- 5 g Toasted sesame seeds
- 150 g Brown rice
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Cook the brown rice according to package instructions.
- Step 2
Prepare the glaze: Whisk together the miso paste, soy sauce, mirin, brown sugar, grated ginger, and minced garlic in a small bowl.
- Step 3
Slice the aubergines in half lengthwise. Score the flesh lightly in a criss-cross pattern without cutting through the skin.
- Step 4
Place the aubergine halves cut-side up on a baking tray lined with parchment paper. Brush generously with half of the miso glaze.
- Step 5
Bake for 20 minutes. Remove, brush with the remaining glaze, and return to the oven for another 10-15 minutes, or until deeply coloured and tender.
- Step 6
While the aubergines finish, prepare the greens. Heat the sesame oil in a large wok or frying pan over high heat.
- Step 7
Halve the pak choi. Add the pak choi to the hot pan and stir-fry for 2-3 minutes until slightly wilted but still crisp.
- Step 8
To serve, divide the cooked brown rice between two bowls. Top with the glazed aubergine halves and the stir-fried pak choi. Sprinkle with toasted sesame seeds.
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