Why this recipe works

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. 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.

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 & 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.

Mix the soy sauce, miso paste, honey and rapeseed oil to form the miso glaze.

With a basting brush, coat the aubergine slices generously with the glaze and pop in the oven.

When the aubergines have been cooking for around 15 minutes, 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.

After cooking the aubergines for 30 minutes, take them out of the oven when golden/dark brown.Garnish the aubergines with the sliced chillies, spring onion and fresh coriander.

Serve the miso aubergines on a bed of brown rice and the edamame beans. Photo 6 Add the aubergine with the garnishes already added and enjoy!

FAQ

What is miso paste?

Miso paste is a Japanese seasoning made from fermenting soya beans with salt and koji.

Should I use white or dark miso paste?

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!

What can I substitute edamame beans with?

If you don’t like edamame beans, peas would work as a great substitute.

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.

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