Miso Glazed Aubergine with Broccoli
Roasted, meaty aubergines seasoned with all the umami goodness of miso, soy and sweetened with honey. We love the simplicity of this recipe and the comfort it brings when enjoyed with sticky rice and toasted broccoli. Deep in flavour, yet light and healthy.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200ºC/180°c fan. Using a medium-size mixing bowl add the miso paste, sesame oil, soy sauce, rice vinegar, honey, and 3 tbsp hot water (if cooking for 4). Mix all the ingredients until they are well combined.
Step 2
To prepare the aubergines, cut them in halves lengthwise. Score the inside of the aubergine making diagonal cuts in a diamond pattern. The cuts need to be deep, but not pass through to the skin. Line a large baking tray with foil or baking paper and place on the aubergines, cut side facing upwards. Spoon 1/2 of the miso glaze onto the cut side of the aubergines and cover the surface. You can use a brush or the back of a spoon for this. Cover the tray with more foil and place the tray into your hot oven and bake for 50 minutes.
Step 3
Half way through cooking the aubergine (25minutes), prepare the broccoli head into bitesize florets. Toss the florets in the remaining miso glaze and scatter onto the baking sheet with the aubergine. If this tray is already full, you may need to use a second tray for your broccoli. Drizzle any remaining marinade over the part-cooked aubergines. Cook for the remaining 25 minutes, uncovered.
Step 4
Once cooked, garnish the aubergines and broccoli with the sliced red chilli and sliced spring onions. Serve alongside the coconut rice which should be heated according to the packet instructions. Drizzle with a little more soy, or a splash of kecap manis if you have it.
- Ingredients
- Based on 4 servings
-
110g White Miso Paste 1x Miso Tasty Organic White Miso 110g -
1 Red Chilli, sliced 1x Sainsbury's Red Chillies 65g -
1 tbsp Kecap Manis 1x Malay Taste Kicap Manis 150g -
4 Spring Onions, sliced 1x Sainsbury's Spring Onions Bunch 100g -
500g Sticky Rice 2x Tilda Microwave Rice Classics Sticky 250g -
2 tbsp Rice Vinegar 1x Sainsbury's Rice Vinegar, Inspired to Cook 150ml -
4 tbsp Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml -
4 Aubergines, cut in half and flesh scored 4x Sainsbury's Aubergine -
2 tbsp Sesame Oil 1x KTC Pressed Toasted Pure Sesame Oil 250ml -
4 tbsp Runny Honey 1x Sainsbury's Runny Honey 340g -
1 Broccoli, cut into florets 1x Sainsbury's Broccoli Loose