Sticky miso aubergine
Total Time
20 mins
Prep Time
20 mins
Rating
0 out of 5 stars
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Ingredients
serves 2
- 1 large aubergine (400g)
- 150g basmati rice
- 2 tablespoons desiccated coconut
- 1 lime
- olive oil
- 1 heaped tablespoon miso
- 1 tablespoon low-salt soy sauce
- 1 tablespoon runny honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon chilli jam
- 2 tablespoons toasted sesame seeds
- seasonal salad, to serve
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Preparation
Step 1
Halve the aubergine lengthways and place skin-side up in a large non-stick casserole pan with 1cm of boiling water, cover and boil for 10 minutes.
Step 2
Place the rice, desiccated coconut and a pinch of sea salt in a saucepan with 300ml of boiling water. Add half the lime, then cover and cook over a medium heat for 12 minutes, or until the rice is tender and the water has been absorbed.
Step 3
Uncover the aubergine, let any excess water cook away, then add 1 tablespoon of olive oil and let it start to fry and crisp up for a few minutes.
Step 4
Mix the miso, soy, honey, rice wine vinegar and chilli jam to make a glaze. Flip the aubergine, drizzle with the glaze, and let it fry skin-side down on a low heat for 3 minutes to get crispy. Transfer to plates and fold the aubergine pieces in half, sprinkling the flesh side with the sesame seeds and spooning over any remaining glaze from the pan.
Step 5
Fluff up the rice and divide alongside, discarding the lime. Serve with a nice delicate salad and fresh lime wedges, for squeezing over.
Step 6
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