Ingredients
2 aubergines, halved lengthways
2 tsp sesame oil
1 ½ tbsp white miso
1 tbsp mirin
½ tbsp honey
250g pouch cooked brown rice
2 tsp sesame seeds
2 spring onions, finely sliced
Instructions
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Score the flesh of the aubergines in a deep criss-cross pattern, being careful not to cut through to the skin. Arrange on a baking tray lined with baking parchment and brush the flesh with the sesame oil. Turn so they’re cut-side down, and roast for 15-20 mins until just softening.
- STEP 2
Meanwhile, combine the miso, mirin, honey and 1 tbsp water. Remove the aubergines from the oven and turn so they’re cut-side up, then brush over the miso glaze. Return to the oven for 15-20 mins, or until fully soft and caramelised.
- STEP 3
Heat the grill to its highest setting and slide the aubergines under for 5 mins until bubbling (watch closely so the parchment doesn’t catch). Warm the rice following pack instructions, then top with the aubergines, sesame seeds and spring onions.