Sticky Miso Glazed Chinese aubergine
Sweet, tender Chinese aubergines get a golden, umami-packed miso glaze in this easy roast. With silky flesh, crispy skin, and rich earthy flavor, they soak up every drop of miso, maple, and lime. Packed with fiber, vitamins, and antioxidants, these slender aubergines make a healthy, satisfying vegan main that’s as delicious as it is nutritious.
PREP TIME
5 minutes
COOK TIME
35 minutes
INGREDIENTS
15
Serves: 2
Ingredients
- 2 whole2 whole2 whole Eggplant (Aubergine), chinese
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Maldon Sea Salt Flakes
- 2 Tbsp2 Tbsp2 Tbsp Red Miso Paste
- 1 Tbsp1 Tbsp1 Tbsp Wheat-Free Tamari
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup
- 1 Tbsp1 Tbsp1 Tbsp Lime Juice
- 1 cups1 cups1 cups Basmati Rice, brown, cooked according to package instructions
- 2 pieces2 pieces2 pieces Green Onion (Scallion), trimmed and sliced
- 1 Tbsp1 Tbsp1 Tbsp Furikake, or sesame seeds
- 1 whole1 whole1 whole Carrots, trimmed and finely sliced
- 1 cup1 cup1 cup English Cucumber, trimmed and chopped
- 1 Tbsp1 Tbsp1 Tbsp Toasted Sesame Oil
Miso Glaze
serve with
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven 200°C/400°F. Prepare a baking tray with parchment paper.
- Halve 2 Chinese aubergines, then halve again (8 pieces). Trim the tops and slice criss-cross across the flesh. Rub with 1 tbsp olive oil + 1 tsp rock salt. Roast 15 mins.
- Mix 2 tbsp miso, 1 tbsp tamari, 1 tbsp maple syrup, 2 tsp lime juice until smooth
- Remove the aubergines from the oven and generously coat the aubergines in marinade. Roast 20–25 mins until crispy and meaty.
- Serve with brown rice & veggies. Drizzle sesame oil, sprinkle sesame seeds & spring onion.
Notes
If you want to swap Chinese aubergine for globe aubergine, you will need to alter the cooking time. Other ideas - swap the carrot & cucumber for steamed broccoli and kale or roasted squash. Swap the brown rice for quinoa or cous cous. Reserve some of the marinade, mix it with the sesame oil and serve as a drizzle at the end.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Nut Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 363 |
| Fat: | 15 g |
| Carbohydrates: | 48 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 2595 mg |
| Fiber: | 8 g |
| Sugars: | 14 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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