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.
Tags:
Veggie
•Calorie Smart
•Climate Conscious
Allergens:
Soya
•Wheat
•Sulphites
•Egg
•Mustard
•Sesame
Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
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
Energy (kJ)2273 kJ
Energy (kcal)543 kcal
Fat16.6 g
of which saturates2.7 g
Carbohydrate86.2 g
of which sugars14.2 g
Dietary Fiber0.9 g
Protein14.7 g
Cholesterol0 mg
Salt3.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Pot with Lid
Instructions
1
- 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).
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- 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.
