Vegan miso aubergine bowl

Caramelised aubergine in a wonderful miso glaze on brown rice. A Japanese-inspired lunch that's quick to make and full of savoury flavour.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 420 kcal per serving
• Protein: 10 g
• Fat: 12 g
• Carbs: 65 g

Ingredients

• 1 aubergine
• 150g brown rice
• 2 tbsp white miso paste
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tbsp sesame seeds

Method

You’ll need: oven · saucepan · chopping board · knife

1. Cook the brown rice in twice its volume of lightly salted water until done.
2. Cut the aubergine in half lengthways and score the flesh in a diamond pattern.
3. Stir the miso paste, maple syrup and sesame oil together to make a thick marinade.
4. Brush the cut sides of the aubergine generously with the marinade.
5. Bake the aubergine halves in the oven at 200 °C (180 °C fan) for 20 minutes until soft, and serve with the rice and sesame seeds.

Good to know

Fancy a Japanese flavour experience from your own oven? The umami of the miso paste caramelises beautifully on soft aubergine.

Swaps

Brown rice → buckwheat (also provides minerals). Maple syrup → yacon syrup (a little less sweet). Sesame oil → toasted walnut oil (if you don't have sesame oil to hand; contains tree nuts).

Cooking tips

If you fry the aubergine in a pan for five minutes first, it soaks up the marinade even better.

Storage

The glazed aubergine tastes best fresh, but keeps for a day in the fridge.

Allergens

Contains soya (miso) and sesame. Gluten-free, as long as the miso is made without barley or wheat.

Dairy-free recipes