Miso Aubergine with Crisp Rice and Sesame Greens

• 2aubergines, cut into thick wedges
• 2 tbspwhite miso
• 1 tbspsoy sauce
• 1 tbsphoney
• 2 tspsesame oil
• 250gjasmine rice, rinsed
• 1 tbspolive oil
• fine salt, for the rice water and seasoning
• black pepper
• 180ggreen beans, trimmed
• 2pak choi, thickly sliced
• 3spring onions, finely sliced
• 2 tbsptoasted sesame seeds
• 1lime, cut into wedges (optional)

Method

1. 1Heat the oven to 220°C fan and put a large pan of well-salted water on to boil. Allow about 10 minutes until the oven is fully hot and the water is at a rolling boil, using that time to prepare the aubergine and greens.
2. 2Cook the rice for 10 minutes until just tender with a little bite. Drain well, spread it over a tray and leave it to steam dry while the aubergine roasts.
3. 3Mix the miso, soy sauce, honey and sesame oil into a glossy paste. Lightly score the cut faces of the aubergine, coat with the paste and season with black pepper.
4. 4Arrange the aubergine on a roasting tray and roast for 30 minutes until the flesh is soft when pressed and the edges are dark and lacquered. Turn the wedges after 15 minutes; in the final 5 minutes, spoon any glaze from the tray over the aubergine only.
5. 5Heat 2 tsp of the olive oil in a large heavy frying pan over a medium heat. Scatter in the dried rice in a loose, uneven layer, pressing some of it down, then cook for 8 minutes until the underside is deeply golden in patches and the edges lift easily.
6. 6Lift the crisp rice onto warm plates. Reuse the same frying pan with the remaining 1 tsp olive oil: cook the green beans for 3 minutes, then add the pak choi, spring onions and 2 tbsp water. Cook for 3 to 4 minutes until the stems are tender with a little bite. Stir through the sesame seeds and season with salt and black pepper.
7. 7Arrange the sesame greens across the rough pieces of crisp rice, then lay the aubergine wedges partly over them. Spoon the sticky tray glaze over the aubergine. Serve the lime wedges alongside if using.

Per serving

kcal

415

protein

10.6g

fibre

8.8g

carbs

72g

fat

10.9g