Written for one request, published for everyone
Miso-Glazed Aubergine with Sesame Rice
Aubergine halves roasted and lacquered with a sweet miso glaze, served on plain steamed rice.
- Total
- 42 min
- Hands on
- 15 min
- Serves
- 2
- Method
- oven
- Cuisine
- Japanese
Per serving · estimated
- Energy
- 535 kcal
- Protein
- 12 g
- Fat
- 14 g
- Carbs
- 90 g

Method
Step 1 of 11
Heat the oven to 200°C.

Step 2 of 11
Halve the aubergines lengthways and score the cut faces in a close diamond pattern.
Aubergine
Step 3 of 11
Brush the cut faces with 10 ml sesame oil and set cut side up on a lined tray.
Aubergine
Toasted sesame oil

Step 4 of 11
Roast for 20 minutes until the flesh is soft right through.
Aubergine
Step 5 of 11
Stir the miso, mirin, sugar and remaining 10 ml sesame oil into a smooth glaze.
White miso paste
Mirin
Caster sugar
Toasted sesame oil
Step 6 of 11
Rinse the rice until the water runs clear.
White rice

Step 7 of 11
Put the rice and water in a pan, bring to the boil, then cover and cook on the lowest heat for 12 minutes.
White rice
Water

Step 8 of 11
Spread the glaze over the roasted aubergine and return to the oven for 8 minutes until bubbling and darkened.
Aubergine
White miso paste
Step 9 of 11
Take the rice off the heat and fluff it with a fork.
White rice

Step 10 of 11
Slice the spring onions thinly.
Spring onion

Step 11 of 11
Serve the aubergine on the rice, scattered with sesame seeds and spring onion.
Aubergine
White rice
Sesame seeds
Spring onion
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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.