Sweet Soy Miso Aubergine
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Sweet Soy Miso Aubergine

Sweet Soy Miso Aubergine

with broccolini and pickled radish

Miso is a Japanese ingredient that's the ultimate instiller of umami flavour. In this recipe, it coats soft and golden aubergine along with toasted sesame seeds for a symphony of Asian flavours that work beautifully together.

Tags:
Calorie Smart
Veggie
Discovery
Allergens:
Sesame
Soya
Wheat
Sulphites
Egg
Mustard
Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Aubergine

20 milliliter(s)

Sesame Oil

(Contains Sesame)

150 grams

Jasmine Rice

1 sachet(s)

Miso Paste

(Contains Soya, Wheat)

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

125 grams

Radish

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

75 grams

Broccolini

2 sachet(s)

Mayo

(Contains Egg, Mustard)

1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

2 unit(s)

Scallion

Not included in your delivery

to taste

Oil

to taste

Water

to taste

Salt

to taste

Sugar

to taste

Pepper

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Nutrition Values

Energy (kJ)2256 kJ
Energy (kcal)539 kcal
Fat18.7 g
of which saturates2.6 g
Carbohydrate82 g
of which sugars12.2 g
Dietary Fiber0.2 g
Protein11.9 g
Cholesterol0 mg
Salt3.27 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper
Pot with Lid

Instructions

Make the Rice
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
  • Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Roast the Aubergine
2
  • Trim the aubergine, then cut into roughly 2cm pieces.
  • Toss the aubergine with soy sauce and a drizzle of oil.
  • Pop onto a lined baking tray. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn the tray halfway through.
Pickle the Radish
3
  • Meanwhile, trim and thinly slice the radish.
  • Pop into a small bowl along with the apple cider vinegar, 1 tsp sugar and ¼ tsp salt (double both for 4p).
  • Mix together and set aside, continuing to stir frequently.
Cook the Broccolini
4
  • Toss the broccolini with salt, pepper and drizzle of oil.
  • When the aubergine has 10 mins left to cook, place the broccolini alongside on the baking tray. 
  • Return to the oven and roast until slightly charred, 8-10 mins.
Mix the Drizzle
5
  • Meanwhile, trim and thinly slice the scallion.
  • Add the ketjap manis, mayo, sesame oil and miso paste to a bowl.
  • Stir well to combine.
Finish and Serve
6
  • Divide the rice between bowls.
  • Serve with the roasted aubergine, broccolini and pickled radish alongside.
  • Drizzle over the umami mayo
  • Scatter over the sliced scallion.
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