Miso Aubergine
with Jasmine Rice, Roasted Tenderstem and Sesame Mayo Drizzle
A fusion of Asian-inspired flavours in a fresh and colourful rice bowl makes for a very special weeknight treat. Roasted aubergine has a meaty texture and mild, savoury taste, meaning it’s great for pairing with the rich flavour of miso. Mixed with honey, soy sauce and sugar, this dish is brimming with sharp, zingy and sweet flavours.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
15
Sesame Seeds
200
Broccoli Florets
150
Basmati Rice
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
15
Miso Paste
(Contains Soya)
15
Honey
2
Aubergine
(May contain Celery)
1
Lime
1
Red Onion
1
Mayonnaise
1
Coriander
Not included in your delivery
½
Sugar
300
Water
Nutritional information
Instructions
Preheat your oven to 200°C. Trim the aubergine, halve lengthways and chop into 2cm wide strips, then chop into 2cm chunks. Put the aubergine chunks on a baking tray, drizzle with oil (no need to season with salt) season with black pepper. Toss to coat. Put the tenderstem on another baking tray and drizzle with oil and season with salt and pepper. Set aside.
Roast the aubergine on the middle shelf of your oven until browned and tender as well, 20-25 mins. Turn them after 15 mins. Meanwhile, halve, peel and thinly slice the red onion.
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Zest the lime and cut into wedges. Finely chop the coriander (stalks and all). Mix the miso, honey, soy sauce, sugar (see ingredient list for amount) and 1 tbsp of water per person together in a small bowl. Heat a large frying pan on medium heat (no oil). When hot, add the sesame seeds, toast until golden, 2-3 mins. Shake the pan every minute. Once toasted, pop half of the sesame seeds in another small bowl and add the other half to the miso soy mixture.
Stir the mayo in the bowl with the sesame seeds (not the miso bowl!) with 1 tsp of water per person. Mix with a fork until well combined. At this point, roast your broccoli on the top shelf of your oven until tender, and crispy, 10-12 mins. Pop your frying pan back on medium heat and add a drizzle of oil and the red onion, stir-fry until softened, 4-5 mins, stirring every now and then.
Once cooked, add the roasted aubergine to the pan with the onion. Pour the miso mix into the pan. Bubble away until the aubergine is sticky, 3-5 mins. Remove from the heat. Stir the lime zest through the rice. Serve in bowls with the miso aubergine on top, the coriander and a drizzle of sesame mayo. Finish with the roasted broccoli and the lime wedges alongside. Enjoy!
