Japaneseveganvegetarianweeknight

Miso Glazed Aubergine with Edamame Rice

Name: Miso Glazed Aubergine with Edamame Rice
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 pc Aubergines; 2 tbsp White miso; 2 tbsp Mirin; 1 tsp Rice vinegar; 2 tbsp Vegetable oil; 150 g Frozen shelled edamame; 1 cup Short grain rice; 2 pc Spring onions; 1 tbsp Toasted sesame seeds

Roasted aubergine halves, soft as butter, under a bubbling miso glaze, served with rice studded with bright green edamame.

40 minutesServes 2Easy

Ingredients

Aubergines2 pc
White miso2 tbsp
Mirin2 tbsp
Rice vinegar1 tsp
Vegetable oil2 tbsp
Frozen shelled edamame150 g
Short grain rice1 cup
Spring onions2 pc
Toasted sesame seeds1 tbsp

Method

01
Heat the oven to 220C. Halve the aubergines lengthways, score the cut sides deeply in a criss-cross, brush with the oil and roast cut side up for 25 minutes until very soft.
02
Meanwhile rinse the rice, add 1 1/4 cups water and bring to the boil, then cover and simmer on low for 15 minutes, scattering the edamame on top for the last 5 minutes. Rest off the heat for 10 minutes.
03
Stir the miso, mirin and rice vinegar into a smooth paste.
04
Spread the miso paste over the aubergines and put them under a hot grill for 3-4 minutes until bubbling and browned in spots, watching closely as miso catches quickly.
05
Fork the edamame through the rice and serve with the aubergine, topped with sliced spring onions and sesame seeds.

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