Recipe

Roasted Aubergine with Miso, Sesame & Rice

Name: Roasted Aubergine with Miso, Sesame & Rice
Yield: 4
Ingredients: 4 medium aubergines (approx. 1.2kg total); 3 tbsp neutral oil (sunflower or vegetable); Sea salt; For the miso glaze: 3 tbsp white miso paste; For the miso glaze: 2 tbsp mirin; For the miso glaze: 1 tbsp soy sauce; For the miso glaze: 1 tbsp sesame oil; For the miso glaze: 1 tsp rice vinegar; For the miso glaze: 1 tsp caster sugar; To serve: 300g jasmine or short-grain rice, cooked; To serve: 4 spring onions, finely sliced; To serve: 2 tbsp sesame seeds, lightly toasted; To serve: fresh coriander or shiso leaves (optional)

Aubergine halves roasted at high heat until completely collapsed and deeply caramelised, glazed with a miso and sesame dressing in the final minutes. Served over plain rice with spring onions and sesame seeds.

Serves 4

Ready in 50 min

Keeps 3 days fridge. Reheat aubergine in oven or serve at room temperature.

Level Easy

4 medium aubergines (approx. 1.2kg total)
3 tbsp neutral oil (sunflower or vegetable)
Sea salt
For the miso glaze: 3 tbsp white miso paste
For the miso glaze: 2 tbsp mirin
For the miso glaze: 1 tbsp soy sauce
For the miso glaze: 1 tbsp sesame oil
For the miso glaze: 1 tsp rice vinegar
For the miso glaze: 1 tsp caster sugar
To serve: 300g jasmine or short-grain rice, cooked
To serve: 4 spring onions, finely sliced
To serve: 2 tbsp sesame seeds, lightly toasted
To serve: fresh coriander or shiso leaves (optional)

Aubergine requires high heat and patience. At moderate temperatures, it steams rather than roasting — the outside softens but the inside remains dense and slightly bitter. At 220°C on a high shelf, the exterior caramelises properly and the interior collapses to a silky, almost custard-like texture. The cut side must be scored deeply before oiling — this allows heat to penetrate to the centre and the miso glaze to seep in during the final minutes of cooking. Aubergines are done when a knife tip meets no resistance anywhere through the flesh; if there's any firmness remaining, give them more time.

Method

Preheat the oven to 220°C (200°C fan). Halve the aubergines lengthways through the stalk. Score the cut flesh in a deep cross-hatch pattern — cuts about 1.5cm apart, going down almost to the skin but not breaking through it. This scoring allows the heat to penetrate and the glaze to soak in during the final stage.

Brush the scored cut sides generously with neutral oil — work it into the score marks. Season with flaky salt. Place the aubergines cut-side down on a lipped baking tray. Roast on the highest shelf for 25 minutes. The cut side will colour and caramelise against the tray; the inside begins to steam and collapse.

While the aubergines roast, make the miso glaze. Whisk together the white miso, mirin, soy sauce, sesame oil, rice vinegar and sugar until completely smooth. Taste: it should be deeply savoury, salty, and slightly sweet. Set aside.

After 25 minutes, remove the tray from the oven. Flip the aubergines cut-side up — they should be deeply coloured on the underside. Spoon the miso glaze generously over the cut surfaces, working it into the score marks so it pools and penetrates. Return to the oven for 10–15 minutes more until the glaze is bubbling and starting to caramelise at the edges and the aubergine flesh yields completely to gentle pressure with a finger.

While the aubergines finish, cook the rice if not already done. Toast the sesame seeds in a dry pan over medium heat for 2 minutes, shaking constantly, until golden and fragrant.

Divide the rice between bowls. Place an aubergine half over the rice. Scatter spring onions, toasted sesame seeds, and fresh coriander or shiso leaves over the top. Finish with a small drizzle of sesame oil if you like. Serve immediately — the caramelised glaze is at its best within a few minutes of coming out of the oven.

✦ Chef's note

White miso is milder and sweeter than red miso — either works in this recipe, but red miso will give a more intense, slightly more bitter result. If you can find it, red miso diluted with a teaspoon more mirin is excellent on larger, more robust aubergines. Leftovers are good at room temperature and work well sliced and added to grain salads, or served alongside cold noodles. The miso glaze is also very good on whole roasted sweet potatoes (score, roast at 200°C for 45–50 minutes until completely soft, then glaze and return for 10 minutes) and on thick slices of roasted cauliflower.