Miso Aubergine with Veggie Stir-fried Rice

I’m a big fan of miso aubergine! It feels like it’s popping up on menus everywhere at the minute, so I thought I’d have a go myself (spoiler alert, it’s unbelievably easy to do). The trick I found was to add some water to the baking tray, which steams the aubergine so it softens up inside while getting all crispy on the outside. Served alongside some store fried rice (ideal of you have some cooked takeway rice on the fridge), you’ve got yourself an awesome veggie lunch πŸ†πŸš. Takes 50 minutes to prepare, enough for 4 work lunches

2 large aubergines, sliced in half lengthways and scored in a criss-cross pattern
1 big red onion, finely sliced
1 pack of chestnut mushrooms, finely sliced
2 garlic cloves, finely diced
100g cooked brown rice
1 egg
1 chilli, finely diced
2 spring onions, finely sliced
Miso paste
Light soya sauce
Fish sauce
2 limes
Brown sugar
Olive oil
Salt and pepper

1) Pre-heat the oven to 180C. Put the aubergines on a baking tray, add a splash of water, and roast in the oven for 25 minutes.
2) Take the aubergines out the oven and spread over them a thick layer of miso paste, the juice of a lime, and finish with a squeeze of honey. Roast in the oven for a further 15 minutes until golden and caramelized. You may want to add some more water to the tray (this will turn all the sticky juices into a glossy sauce you can pour over the aubergines!). 3) Put a saucepan on a high heat with a splash of oil. Add the garlic and chilli, cook for 2 minutes, then add the onions and mushrooms and cook for a further 5-10 minutes until soft. Add the rice and allow to reheat; try not to move it around too much, otherwise the rice will break up and you want it to get a bit crispy!
4) Make a well in the middle of your rice and crack in an egg. Scramble it with a fork, allow to set on the bottom of the pan, then fold through the rice.
5) Finally, season the rice with soya sauce, fish sauce, a sprinkle of sugar and a good squeeze of lime. To serve, pile on a big mount of rice, top with a half of aubergine and finish with a sprinkle of spring onions.

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