Miso glazed aubergine with sesame rice
Soft roasted aubergine halves under a sticky sweet-salty miso glaze, served on nutty sesame rice.
- Time45 min
- LevelEasy
- Costabout £1.73 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.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Score the cut side of each aubergine half in a diamond pattern, not cutting through the skin. Brush with the olive oil.
- 2
Roast cut side up for 30 minutes until soft right through and golden.
30 min - 3
Rinse the rice until the water runs clear, then cook it in 450 ml water, covered, for 12 minutes on a low heat. Leave it to steam for 10 minutes.
12 min - 4
Stir the miso, vinegar, sugar, soy sauce and ginger with 2 tbsp water to a smooth paste.
- 5
Spread the miso glaze over the aubergines and grill for 3 minutes until bubbling and dark at the edges.
3 min - 6
Toast the sesame seeds in a dry pan for 2 minutes. Fold half through the rice with the sesame oil.
- 7
Serve the aubergines on the rice with the spring onion and 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.