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Miso aubergine and brown rice bowls recipe

Miso aubergine and brown rice bowls recipe

19 ratings

Rice bowls are a great way to pack colourful veg into your cooking and this sweet and sticky miso aubergine version is no exception. With tangy mirin rice and a zesty salad, this vibrant rice bowl is a winning vegan dinner idea for two. See method

Ingredients

  • 350g pack baby aubergines, halved lengthways
  • 2 tbsp white miso paste
  • 1 tbsp reduced-salt soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp olive oil
  • 150g brown rice
  • 1 tbsp mirin
  • 1 lime, ½ zested and juiced, ½ cut into wedges to serve
  • ¼ cucumber (about 150g), thinly sliced
  • 2 spring onions, thinly sliced
  • 1 red chilli, deseeded and thinly sliced
  • 5g fresh coriander leaves
  • hot pepper sauce, to serve (optional)
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    1760kj
    421kcal     21%

  • Fat

    9g 13%

  • Saturates

    2g 8%

  • Sugars

    13g 15%

  • Salt

    1.9g 31%

of the reference intake
Carbohydrate 77.8g Protein 9.4g Fibre 3.3g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Gently score a diamond pattern into the flesh side of each aubergine. Whisk together the miso, soy, maple syrup and oil in a bowl and brush over the aubergine flesh. Arrange, cut-side up, on a baking tray and roast for 35-40 mins until sticky and tender.
  2. Meanwhile, cook the rice to pack instructions; drain and return to the pan. Add the mirin, lime zest and juice and mix well.
  3. Divide the rice between 2 bowls and top each with the cucumber and aubergines, spooning over any juices from the dish. Scatter over the spring onions, chilli and coriander. Drizzle over the chilli sauce, if using.

See more Vegan recipes

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