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Sticky Miso Aubergine with Rice
A moreish marinade of umami miso and zingy ginger elevates the humble aubergine in this Japanese-inspired plate. Paired with edamame rice, cashew nuts and a sprinkle of chilli, it’s so delicious you’ll be craving seconds.
Prep in 10
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 3 pak choi
- 2 unwaxed lime
- 2 aubergine
- 2 tbsp maple syrup
- 30g cashew nuts (Nuts)
- 4 spring onion
- 200g brown rice (brown rice (100%))
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 chilli
- 2 carrot
Nutritional Information
Calories: 389
Protein: 11g
Carbs: 57g
Fat: 13g
Sticky Miso Aubergine with Rice
A moreish marinade of umami miso and zingy ginger elevates the humble aubergine in this Japanese-inspired plate. Paired with edamame rice, cashew nuts and a sprinkle of chilli, it’s so delicious you’ll be craving seconds.
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Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas 6/ air fryer 190C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a small bowl & a large frying pan
Get the rice on & roast the aubergines
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, halve the aubergines lengthways, then cut a criss-cross pattern into the flesh (careful not to cut the skin)
- Place on the lined baking tray (flesh-side up) and rub with 1 tbsp oil
- Roast for 10 mins/ air fryer 8 mins
Make the marinade
- In the small bowl, mix the miso, maple syrup and half the ginger & garlic paste
- After 10 mins of roasting, spread the marinade over the aubergines
- Roast for another 12-15 mins / air fryer 8-10 mins, until soft and golden
Prep the veg
- Cut the carrots into half moons. Cut the pak choi into bite-sized pieces
- Thinly slice the spring onions. Deseed and finely dice the chilli
Build the dish
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the carrots and cook for 3-4 mins until softening
- Add the pak choi, remaining ginger & garlic paste and half the chilli. Cook for 2 mins
- Add the cooked rice, tamari, spring onions and juice from one of the limes (or to taste). Cook for 2 mins, stirring regularly. Remove from the heat and season to taste
Plate up
- Serve the rice topped with the miso aubergines
- Sprinkle over the cashews and remaining chilli (to taste)
- Cut the remaining lime into wedges to squeeze over the top
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