Miso Aubergine with Rice

The deeply scored flesh drinks in a sweet-salty miso glaze and turns almost spoon-soft in the oven.

Ingredients

• 2 medium aubergines
• 2 tablespoons white miso
• 1 tablespoon honey or maple syrup
• 1 tablespoon mirin or rice vinegar
• 1 teaspoon sesame oil
• 250 g cooked jasmine rice
• 2 scallions, sliced
• Sesame seeds and cilantro

Method

1. Heat the oven to 220°C. Halve aubergines lengthways and score the flesh in a crisscross pattern without cutting through the skin.
2. Roast cut-side up for 20 minutes until soft.
3. Mix miso, honey, mirin, and sesame oil. Brush generously over the aubergines and roast for 8 to 10 minutes more until glossy and caramelised.
4. Spoon rice into bowls, add the aubergines, and scatter with scallions, sesame, and cilantro.

Serve it with

Offer quick-pickled cucumbers or steamed greens alongside.