Quick miso aubergine with jasmine rice
A simple yet special recipe. The light and mild white miso paste gives a delicious umami taste that brings out the best in the chunky aubergine halves and fragrant rice.
- CourseMain meal
- Prepare5 mins
- Cook15 mins
- Total time20 mins
- 2 aubergines
- 1 tsp toasted sesame oil
- 30g ginger, peeled and finely grated
- 30g Cooks' Ingredients White Miso
- 150g jasmine rice
- 2 tsp sesame seeds
- ½ bunch salad onions, finely sliced
Slice the aubergines in half lengthways then use the tip of a small knife to score the flesh in a criss-cross pattern, taking care not to cut through to the skin. Lay the aubergine halves on a plate, cover with an upturned bowl, then microwave for 6-7 minutes until softened.
Meanwhile, preheat the grill to high and mix together the oil, ginger and miso paste. Cook the rice according to the pack instructions.
Spread the miso mixture over the cut halves of the aubergines, lay on a baking tray and grill for 5 minutes until brown. Meanwhile, lightly toast the sesame seeds in a dry frying pan until golden. Scatter the seeds and salad onions over the aubergines and serve with the rice.
Typical values per serving when made using specific products in recipe