Use storecupboard ingredients to pack umami flavour into this simple vegetarian dish, which gives aubergines centre stage. It makes a tasty meat-free midweek meal
Prep:5 mins
Serves 2
2 aubergines, halved lengthways2 tsp sesame oil1 ½ tbsp white miso1 tbsp mirin½ tbsp honey250g pouch cooked brown rice2 tsp sesame seeds2 spring onions, finely sliced
STEP 1Heat 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 2Meanwhile, 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 3Heat 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.
