9g fibreper serving
11g proteinper serving
Miso Aubergine with Crispy Rice & Sesame Greens
Each bowl arrives glossy and lacquered — the aubergine deep mahogany from the caramelised miso, the cucumber translucent and sharp beside it, sesame seeds catching the light across the rice.
Ingredients
Serves 4- 2aubergines, cut into thick wedges
- 1 tbspsoy sauce
- 2 tbspwhite miso
- 1 tbsphoney
- 2 tspsesame oil
- 250 gjasmine rice, rinsed
- 1 tbspolive oil, divided
- 180 ggreen beans, trimmed
- salt and black pepper to taste
- 3spring onions, finely sliced
- 2pak choi, thickly sliced
- 2 tbspsesame seeds, toasted and divided
- 1lime, cut into wedges
Method
- Heat the oven to 220°C fan. Cook the jasmine rice in salted water for 10–12 minutes until just tender, then drain and spread it thinly on a tray while you prepare and roast the aubergine. Let the steam escape so the surface dries before frying; use it during this cooking session.
- Whisk the miso, soy sauce, honey and sesame oil into a glossy paste. Score the cut faces of the aubergine wedges in a shallow crosshatch; it lets the glaze sink in rather than sit on top; then toss them through the paste until every surface is slick. Season with a pinch of salt and a good crack of black pepper.
- Roast at 220°C fan for 25–30 minutes, turning once halfway, until the flesh is meltingly soft when pressed and the edges are dark and lacquered. In the last 5 minutes, scrape up the glaze pooled in the tray and spoon it back over the wedges; that pan-sauce moment is what turns the glaze into proper sticky lacquer instead of a paste baked on dry.
- Heat 2 tsp of the olive oil in a large, wide non-stick frying pan over a medium heat. Press the rice into a thin, even layer and leave it for 7–8 minutes until the underside is crisp and golden. Lift an edge gently to check rather than stirring.
- In a second pan, heat the remaining 1 tsp olive oil. Stir-fry the green beans for 2–3 minutes until beginning to blister, then add the pak choi and spring onions for another 1–2 minutes. The leaves should wilt while the stems retain a little bite.
- Off the heat, scatter half the toasted sesame seeds through the greens. Taste and season with salt and pepper; the miso and soy season the aubergine, so check the greens separately.
- Break the crispy rice into rough shards and divide between four bowls. Pile the miso aubergine on top, spooning over any sticky glaze left in the roasting tray, then tuck the sesame greens alongside.
- Scatter the remaining toasted sesame seeds over the bowls and finish with a squeeze of lime over the aubergine. Serve the remaining lime wedges alongside.
Per serving
- kcal
- 420
- protein
- 10.7g
- fibre
- 9.3g
- carbs
- 73.8g
- fat
- 10.9g
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