Sweet Soy Miso Aubergine
with broccolini and pickled radish
Miso is a Japanese ingredient that's the ultimate instiller of umami flavour. In this recipe, it coats soft and golden aubergine along with toasted sesame seeds for a symphony of Asian flavours that work beautifully together.
The quantities provided above are averages only.
Ingredients
2 unit(s)
Aubergine
150 grams
Jasmine Rice
1 sachet(s)
Miso Paste
(Contains Soya, Wheat)
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
125 grams
Radish
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
75 grams
Broccolini
2 sachet(s)
Mayo
(Contains Egg, Mustard)
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
2 unit(s)
Scallion
1 sachet(s)
Tahini
(Contains Sesame)
Not included in your delivery
1 tsp
Sugar
¼ tsp
Salt
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Trim the aubergine, then cut into roughly 2cm pieces.
- Toss the aubergine with soy sauce and a drizzle of oil.
- Pop onto a lined baking tray. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn the tray halfway through.
- Meanwhile, trim and thinly slice the radish.
- Pop into a small bowl along with the apple cider vinegar, 1 tsp sugar (per 2P) and ¼ tsp salt (per 2P).
- Mix together and set aside, continuing to stir frequently.
- Toss the broccolini with salt, pepper and drizzle of oil.
- When the aubergine has 10 mins left to cook, place the broccolini alongside on the baking tray.
- Return to the oven and roast until slightly charred, 8-10 mins.
- Meanwhile, trim and thinly slice the scallion.
- Add the ketjap manis, mayo, tahini and miso paste to a bowl.
- Stir well to combine.
TIP: If necessary, loosen the sauce with water to achieve your desired consistency.
- Divide the rice between bowls.
- Serve with the roasted aubergine, broccolini and pickled radish alongside.
- Drizzle over the umami mayo.
- Scatter over the sliced scallion.
