Miso glazed aubergine steaks with sesame rice

Name: Miso glazed aubergine steaks with sesame rice
Total time: 45 min
Cuisine: Japanese
Ingredients: 3 aubergines, halved lengthways; 2 tbsp olive oil; 3 tbsp gluten free white miso paste; 2 tbsp tamari (gluten free); 2 tbsp maple syrup; 1 tbsp rice vinegar; 250g basmati rice; 2 tbsp sesame seeds; 3 spring onions, sliced

Soft aubergine under a sweet, salty glaze, grilled until sticky. Gluten free, vegan and full of flavour.

Time45 min
LevelEasy
Costabout £2.15 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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3aubergineshalved lengthways
2 tbspolive oil
3 tbspgluten free white miso paste
2 tbsptamari (gluten free)
2 tbspmaple syrup
1 tbsprice vinegar
250 gbasmati rice
2 tbspsesame seeds
3spring onionssliced

Method

1
Heat the oven to 200°C (180°C fan). Score the cut side of each aubergine in a criss cross pattern without cutting through the skin.
2
Brush with the olive oil and place cut side down on a lined tray. Roast for 25 minutes until very soft.
25 min
3
Mix the miso, tamari, maple syrup and rice vinegar into a thick glaze.
4
Turn the aubergines over, spread the glaze on top and grill for 4 to 5 minutes until bubbling and sticky at the edges.
4 min 30 s
5
Cook the rice according to the packet. Stir in half the sesame seeds.
6
Serve the aubergine on the rice with spring onions and the remaining sesame seeds.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.