Sweet Soy Miso Aubergine & Broccolini
with rice 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.
Ingredients
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
Nutrition Values
Utensils
Instructions
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).
- Trim the aubergine, then cut into roughly 2cm pieces.
- Toss the aubergine with soy sauce and a drizzle of oil. Pop them 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 halfway through.
Trim and thinly slice the radish.
Pop the radish into a small bowl along with the apple cider vinegar, 1 tsp sugar and 1/4 tsp salt (double both for 4p). Mix together and set aside, keep stirring frequently.
Trim the bottom of the broccolini and discard. Toss with a drizzle of oil, salt and pepper. In the last 10 mins of remaining aubergine time, pop the broccolini next to them.
Roast until soft and slightly charred.
Meanwhile, trim and thinly slice the scallion.
Mix the ketjap manis, mayo, sesame oil and miso paste in a bowl.
- Divide the rice between bowls.
- Serve with the roasted aubergine, broccolini abd pickled radish alongside.
- Drizzle over the miso and ketjap mayo.
- Scatter over the sliced scallion.
