Miso-Glazed Aubergine With Sticky Rice
For this plant-based Japanese dish, you'll roast aubergines in a sweet miso glaze until melty and tender. Serve with sticky rice and a radish and carrot quick pickle to the side.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle, then top, tail and slice the radishes and peel the carrot[s] in lengths until you end up with a pile of carrot ribbons
Add the carrot ribbons and sliced radishes to a bowl with half the rice vinegar (you'll use the rest later!), a generous pinch of sugar and 3 tbsp [6 tbsp] boiled water, give everything a mix and set aside for later – this is your quick-pickled veg
Cut the aubergines in half lengthways (including the stalks), then score the flesh in a criss-cross pattern, taking care not to cut through to the skin
Line a baking tray with non-stick baking paper and add the aubergine halves
Tip: Cooking for 4? Use 2 trays!
Add a drizzle of vegetable oil to the flesh of each aubergine half and put the tray in the oven for an initial 30 min or until tender
Meanwhile, rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [400ml] cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving – this is your sticky rice
Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!
Whilst the rice is cooking, combine the white miso paste and agave in a small bowl with the mirin, remaining rice vinegar, soy sauce and toasted sesame oil and stir it all together – this is your miso glaze
Once the aubergines have been in the oven for 30 min, top them with the miso glaze
Tip: Make sure the glaze gets into the gaps!
Return the tray to the oven for a further 5-6 min or until the aubergines are caramelised and cooked through – this is your miso-glazed aubergine
Whilst the aubergines caramelise, trim, then finely slice the spring onion[s]
Drain the quick-pickled veg
Serve the miso-glazed aubergine with the sticky rice and quick-pickled veg to the side
Tip: Drizzle over any remaining glaze from the tray!
Garnish with the black sesame seeds and toasted sesame seeds and sliced spring onion
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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