Miso Aubergine with Edamame Beans and Brown Rice
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Roasted aubergine is already amazing but when you add a miso glaze into the mix you get something heavenly. It’s packed with umami, saltiness and so much depth of flavour.
Table of Contents
Why this recipe works
We combine miso paste, soy sauce and a small splash honey for a bit of sweetness. The glaze caramelises and seeps into the aubergine which provides so much flavour with each bite.
I wanted to add a nutrient-dense side/bed for the aubergine to pair with, so the combo of brown rice and edamame beans seemed like the perfect balance of complex carbs, nutrients and flavour. The edamame beans also suit this recipe well due to the bean being used in many Asian dishes, which ties in well with the miso/soy flavours.
Try some other recipes using aubergines; Aubergine Parmigiana Pasta Bake and Grilled Aubergine Curry
Ingredients
Miso Paste
The statement flavour of this dish comes form the salty, umami miso paste. A little goes a long way, so we only need 1 tbsp to flavour the whole recipe!
Aubergine
Roasted aubergine seemed like the perfect vegetable for this recipe. When sliced in half and baked, you achieve an almost meat-like, substantial serving which absorbs the miso glaze amazingly for the best depth of flavour.
Spring Onion, Chillies and Coriander
A perfect trifecta of toppings to contrast against the other flavours in the dish. They add brightness and freshness which brings this dish to the next level.
Brown Rice
Packed with nutrients, this complex carb will leave you energised/fuller for longer preventing snacking in between meals. Edamame beans The perfect green to throw into this miso recipe. They’re high in protein, flavourful and add volume to the recipe.
How to make this recipe
Preheat oven to 175°C
- Slice the aubergines in half and then score the flesh of the aubergine, before placing on a large baking tray (Image 1).
- Mix the soy sauce, miso paste, honey and rapeseed oil to form the miso glaze (Image 2).
3. Add the brown rice to cook according to the packet instructions. Add the edamame beans for the last 5 minutes of cook time. Season generously with salt (Image 3).
4. Meanwhile, with a basting brush, coat the aubergine slices generously with the glaze and pop in the oven (Image 4).
5. After cooking the aubergines for 30 minutes, take them out of the oven when golden/dark brown (Image 5).
6. Garnish the aubergines with the sliced chillies, spring onion and fresh coriander (Image 6).
7. Serve the brown rice and the edamame beans on the plate as the base for the aubergine half (Image 7).
8. Top the rice with the roasted aubergine with the garnishes already added and enjoy! (Image 8).
Tips & Tricks
- Choose large, firm aubergines which you can cut in half or even in thick slices or halves lengthwise, depending on your preference. Score the flesh in a crisscross pattern to help the flavours sink into the aubergine!
- Make the miso marinade in advance to marinade the aubergine halves beforehand. Pour the miso marinade over them, ensuring they are evenly coated. Let them marinate for at least 30 minutes to allow the flavors to infuse.
- Rinse the brown rice thoroughly to remove excess starch. Cook it according to the package instructions and you can also add a pinch of salt or a vegetable stock cube to the cooking water for added flavor.
Try something sweet after this recipe; The BEST Lemon Drizzle Cake Recipe, Chocolate Tiffin Cake and Chocolate Brownies
FAQs
Miso paste is a Japanese seasoning made from fermenting soya beans with salt and koji.
Both white/dark miso pastes would work well with this recipe. White miso paste is a bit sweeter whereas dark miso is a bit richer. If you can only find one type in the supermarket don’t panic though as either will taste great!
If you don’t like edamame beans, peas would work as a great substitute.
Other Asian inspired recipes for you to try; Gochujang Noodles, Gyoza Soup and Healthy Noodle Bowls
How to meal prep this recipe
For meal prep, divide the edamame/brown rice mix into four containers. Place the miso aubergine halves on top of the rice and seal in your meal prep containers. Refrigerate/freeze the containers as soon as they’re cooled (immediately).
Store the spring onion, chilli and coriander separately. If the rice is left at room temperature for too long, you could risk food poisoning. To reheat, pop in the microwave for 2 minutes and then add the spring onion, chilli and fresh coriander.
If you tried this Miso Aubergine with Edamame Beans recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Miso Aubergines with Edamame Beans and Brown rice
Ingredients
Ingredients
- 2 aubergines, sliced in half lengthways (£0.69x2)=(£1.38)
- 1 tbsp miso paste (£1.50)
- 200 g brown rice, rinsed (£1.50/4)=(£0.38)
- 300 g edamame beans (£1.50/2)=(£0.75)
- 50 g spring onions, thinly sliced diagonally (£0.40)
- 50 g red chillies, thinly sliced (£0.47)
- 1 bunch of fresh coriander, torn (£0.50)
Cupboard Essentials
- 2 tbsp soy sauce
- 1 tsp honey or maple syrup(vegan option)
- ½ tbsp rapeseed oil
Method
Method
Preheat oven to 175°C
- Slice the aubergines in half across their length and score the flesh of the aubergine.
- Combine the miso paste, soy sauce, honey and rapeseed oil to form the miso glaze. Coat the aubergine slices generously with the glaze and pop in the oven for 30 minutes.
- Cook brown rice according to packet instructions, adding the edamame beans for the last 5 minutes of cook time. Season generously with salt.
- Serve the miso aubergines on a bed of brown rice & edamame beans. Top the aubergine with spring onion, red chillies and coriander.
Notes
- Choose large, firm aubergines and cut them in half or thick slices lengthwise.
- Score the flesh of the aubergines in a crisscross pattern to enhance flavor absorption.
- Prepare the miso marinade in advance and coat the aubergine halves evenly, allowing them to marinate for at least 30 minutes.
Nutrition
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