Miso aubergines with rice and salad

Recipe by:

Sweet potatoes, red onions and ginger flavours combine in this flavoursome, textured salad

Miso aubergines with rice and salad

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

25

MINUTES

CUISINE

COURSE

Main

Method

  1. Put the rice on to boil in lightly salted water and drain when cooked.

  2. 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.

  3. 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.

  4. Toss the aubergine through the sweet potato and stir the rice through to soak up any juices. Taste and season.

  5. Stir in the rest of the herbs and taste and season. Serve with the rice.

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

  1. Put the rice on to boil in lightly salted water and drain when cooked.

  2. 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.

  3. 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.

  4. Toss the aubergine through the sweet potato and stir the rice through to soak up any juices. Taste and season.

  5. Stir in the rest of the herbs and taste and season. Serve with the rice.