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Miso Aubergine

Miso Aubergine

with garlic rice and pickled veg

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.

Under 650 calories
Total Time40 minutes
Cooking Time30 minutes


Serving amount

2 unit(s)


1 unit(s)


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)

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

1 unit(s)


1 unit(s)


2 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)585 kcal
Energy (kJ)2447 kJ
Fat17.5 g
of which saturates2.8 g
Carbohydrate89.6 g
of which sugars15.7 g
Dietary Fiber1.3 g
Protein17.5 g
Cholesterol0 mg
Salt7.52 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.


Oven dish
Pot with Lid


Get Prepped
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Peel and grate the garlic (or use a garlic press).
  • Halve the aubergine lengthways. Score a diamond pattern into the flesh of each half, taking care not to cut too deeply.
  • Halve, peel and thinly slice the onion.
  • Trim the cucumber, then halve lengthways. Chop into 1cm wide, 5cm long batons.
Make the Rice
  • Place a pot over medium-high heat with 1 tbsp butter and a drizzle of oil.
  • Add garlic and fry until fragrant, 1 min.
  • Add the rice, 1 tsp salt and 300ml water (double both for 4p). 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).
Fry the Aubergine
  • Meanwhile, place a pan over medium heat (without oil).
  • Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins. Once toasted remove from the pan and set aside.
  • Return the pan to medium-high heat with a drizzle of oil.
  • Place the aubergine halves, skin-side down, into the pan.
  • Fry until the aubergine is golden brown, 4 mins on each side.
Pickle the Veg
  • Meanwhile, in a small bowl mix the red wine vinegar with 2 tbsp water and 1 tbsp sugar (double for 4p).
  • Add the cucumber and sliced onion and set aside.
  • Gently toss the veg at regular intervals to coat in the vinegar.
Roast the Aubergine
  • In a small bowl mix the miso, soy sauce, sesame oil and 1 tbsp sugar (double for 4p).
  • Pour into the pan and cook with aubergine now cut-side down for 1-2 mins.
  • Place the aubergine halves, skin-side down, into an oven dish.
  • Pour any remaining marinade over the aubergine and sprinkle over half the sesame seeds.
  • Bake the aubergine in the oven until softened, 10-12 mins.
Finish and Serve
  • Stir the remaining sesame seeds through the rice, fluffing it up as you go. 
  • Divide the fragrant rice between bowls.
  • Serve the roasted aubergine and (drained) pickled veg alongside.
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