Miso aubergines with rice and salad
Sweet potatoes, red onions and ginger flavours combine in this flavoursome, textured salad
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
Ingredients
rice for four
dash of sesame oil
2 red onions, peeled and roughly sliced
4 garlic cloves, roughly chopped
2 small sweet potatoes, peeled and diced
thumb-size piece of ginger, peeled and finely chopped
2 medium aubergines, sliced lengthwise
2 tbsp brown rice miso paste
200ml stock
Method
Put the rice on to boil in lightly salted water and drain when cooked.
Toss the red onions, garlic and sweet potatoes in the oil and seasoning and roast in an oven heated to 180°C for 15 minutes. Stir the stock and ginger through and roast again until soft, about 10 more minutes.
In the meantime, rub the aubergine slices with the miso paste and place under a medium grill. Grill either side until they are turning golden and are soft. Once cool enough to handle cook them into strips.
Toss the aubergine through the sweet potato and stir the rice through to soak up any juices. Taste and season.
Stir in the rest of the herbs and taste and season. Serve with the rice.
