Sticky Miso Aubergine with Rice

Ingredients

• 1 tbsp rice vinegar
• 2 medium aubergines, halved lengthways
• 2 tbsp garlic-infused oil
• 1 tbsp finely grated fresh ginger
• 3 tbsp sliced spring onion greens (green tops only)
• 2 tbsp white miso paste
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 tbsp tamari (gluten-free soy)
• 1 tbsp toasted sesame seeds
• 300g jasmine rice, rinsed
• 10g fresh coriander, roughly chopped (optional)
• Pickled cucumber, to serve

Method

1. Get the rice on first. Tip the rinsed jasmine rice into a pan with 450ml water and a generous pinch of salt — this is your only chance to season the grains from the inside. Bring to the boil, drop to the lowest simmer, clamp the lid on and cook for 12–14 minutes until the water is gone and the grains are tender. Pull off the heat and leave covered for 5 minutes to steam — don't lift the lid, you'll lose the steam that finishes the cooking.
2. Heat the oven to 220°C. Score the cut faces of the aubergines in a tight diamond pattern, going about halfway through the flesh — this is what lets the glaze sink in rather than skid off. Brush generously with 1 tbsp garlic-infused oil, season the cut sides properly with salt and pepper, and roast cut-side up for 12 minutes until the flesh is collapsing and the edges are catching gold.
3. Whisk the glaze while the aubergines roast. In a small bowl, whisk the white miso, tamari, maple syrup, rice vinegar, grated ginger and sesame oil into a smooth, glossy paste. Taste it — most of the salt comes from the miso and tamari, but adjust now if it needs a touch more rice vinegar to sharpen it.
4. Lacquer the aubergines. Spoon two-thirds of the glaze generously over the hot aubergine halves, working it down into every score. Hold back the rest for the pan sauce. Return to the oven for 6–8 minutes until the surface is bubbling, deeply caramelised and shining like glass — the flesh underneath should be silky soft and yield to a spoon with no resistance.
5. Build the pan sauce. Tip the reserved glaze into a small pan with 3 tbsp water, bring to a gentle bubble and swirl for 30–40 seconds until it turns glossy and coats the back of a spoon — this turns the glaze from a paste on the aubergine into a sauce you can spoon over everything.
6. Finish the rice. Warm the remaining 1 tbsp garlic-infused oil in a small pan over a medium heat — garlic-infused oil still scorches, so keep it moving and pull it off the moment it smells fragrant, around 30 seconds. Tip in the spring onion greens for 20 seconds just to soften their bite, then pour over the hot rice along with half the toasted sesame seeds. Fork through gently. Taste and add a final pinch of salt if it needs lifting.
7. Plate the rice into bowls, lay an aubergine half on top, and spoon the glossy pan sauce over so it pools into the rice. Scatter with the remaining sesame seeds, the coriander, and tuck the pickled cucumber alongside if using.