Miso Aubergine with Sticky Rice

Roasted aubergine halves in a sweet miso glaze, served with sushi rice and edamame.

SHOPPING LIST

• aubergine2
• white miso paste3 tbsp
• mirin2 tbsp
• sugar1 tbsp
• soy sauce1 tbsp
• sesame oil1 tbsp
• sushi rice300g
• edamame beans200g
• spring onions3
• sesame seeds1 tsp

METHOD

1. 1Preheat oven to 200°C.
2. 2Halve aubergines lengthways and score the flesh in a criss-cross pattern.
3. 3Mix miso, mirin, sugar, soy sauce and sesame oil into a paste.
4. 4Brush the paste over the cut side of the aubergines.
5. 5Roast aubergines cut-side up for 25-30 minutes until soft and caramelised.
6. 6Cook sushi rice according to packet instructions.
7. 7Boil edamame beans for 3 minutes, then drain.
8. 8Serve aubergine over rice with edamame, sliced spring onions and sesame seeds.

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