Miso Aubergine with Sesame Rice and Greens

• 4aubergines (about 1kg), halved lengthways
• 3 tbspolive oil
• 3 tbspwhite miso paste
• 3 tbspmirin
• 1 tbspsoy sauce
• 15gginger, finely grated
• 2 tbspsesame seeds
• 4spring onions, finely sliced
• fine salt
• 300gsushi rice
• 2 tbsprice vinegar
• 1 tbsptoasted sesame oil
• 400gpak choi (about 3 heads), quartered lengthways
• 150gfrozen podded edamame

Method

1. 1Heat the oven to 220C (200C fan). Score the cut side of each aubergine half in a diamond pattern about 1cm deep, without going through the skin. Brush the flesh with the olive oil, sprinkle with salt and lay them cut side up on your largest tray.
2. 2Roast for 22 minutes until the flesh is soft all the way through, browned on top and the skins have started to shrink and wrinkle. Aubergine that is still firm will not take the glaze, so give it the full time.
3. 3While the aubergines roast, rinse the sushi rice in a sieve until the water runs clear. Put it in a saucepan with 400ml of water and a pinch of salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes until the water has been absorbed. Leave off the heat with the lid on for 10 minutes, then fold through the rice vinegar and half the sesame oil.
4. 4Stir the miso, mirin, soy sauce and ginger together into a smooth glaze. Heat the grill to high.
5. 5Spread the glaze thickly over the scored flesh of the aubergines. Cook the frozen edamame for its full packet cooking time and drain. Toss the pak choi and cooked edamame with the rest of the sesame oil and a splash of water and tuck them around the aubergines on the tray.
6. 6Grill for 5 minutes until the glaze is bubbling and blistered dark in patches and the pak choi is wilted with charred tips. Watch it; miso goes from caramelised to burnt in a minute.
7. 7Scatter the sesame seeds and spring onions over the aubergines. Serve two halves each on the rice with the pak choi and edamame alongside, spooning any glaze from the tray over the top.

Per serving

kcal

629

protein

17g

fibre

13.6g

carbs

94.3g

fat

21.4g