Recipe

Miso-Glazed Aubergine with Black Sesame Rice

Name: Miso-Glazed Aubergine with Black Sesame Rice
Yield: 2–3
Ingredients: 3 medium aubergines; 3 tbsp white miso paste; 2 tbsp mirin; 1 tbsp sake (or dry sherry); 1 tbsp caster sugar; 1 tbsp toasted sesame oil; 2 tsp soy sauce; 300g sushi or short-grain rice; 2 tbsp black sesame seeds, toasted; 3 spring onions, finely sliced; 1 red chilli, finely sliced (optional); Pickled ginger, to serve

Aubergines roasted until silky and caramelised under a sweet miso glaze, served over nutty black sesame rice. A vegetarian main that doesn't feel like an afterthought.

Serves 2–3

Ready in 50 min

Keeps 3 days fridge

3 medium aubergines
3 tbsp white miso paste
2 tbsp mirin
1 tbsp sake (or dry sherry)
1 tbsp caster sugar
1 tbsp toasted sesame oil
2 tsp soy sauce
300g sushi or short-grain rice
2 tbsp black sesame seeds, toasted
3 spring onions, finely sliced
1 red chilli, finely sliced (optional)
Pickled ginger, to serve

Method

Preheat the oven to 220°C / gas 7. Halve the aubergines lengthways and score the cut surface deeply in a cross-hatch pattern, cutting almost to the skin. Brush generously with neutral oil and season with salt. Place cut-side down on a lined baking tray and roast for 20 minutes.

While the aubergines roast, make the miso glaze: whisk together the miso paste, mirin, sake, sugar, sesame oil and soy sauce in a small bowl until the sugar dissolves. The mixture should be the consistency of a thick paste.

Flip the aubergines cut-side up. Spread the miso glaze generously over the scored flesh, working it into the cuts. Return to the oven for a further 15–18 minutes until the glaze is bubbling and deeply caramelised and the flesh is completely tender when pressed.

Cook the rice according to packet instructions. Once cooked and while still warm, stir through the toasted black sesame seeds and a drizzle of sesame oil. Fluff with a fork and season lightly with salt.

Serve the glazed aubergine halves on top of the sesame rice. Scatter with sliced spring onions, red chilli if using, and serve with pickled ginger alongside.

✦ Chef's note

The glaze will blacken slightly at the edges — this is correct and desirable. The slightly bitter char against the sweet miso is where most of the flavour lives. Don't pull the tray too early.