Miso Aubergine Rice Bowl
Roasted aubergine glazed with miso, served over fluffy oven-baked rice with spring onions and toasted sesame seeds. A savory, satisfying bowl that is naturally high in protein.
- Total
- 50 min
- Prep 10 · Cook 35 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Absorption rice
- Savory
- Asian
- Oven
Instructions
-
Heat the oven to 200°C. Line a baking tray with parchment paper. Rinse the rice under cold water until the water runs clear, then drain well.
~5 min
Rinsing removes surface starch so the grains stay separate instead of turning gluey when baked.
-
Put the drained rice in a small oven-safe pot with a lid. Add 160 ml water and 0.25 tsp salt. Cover and bake for 25 minutes, until the water is absorbed and the rice is tender. Let it stand covered for 5 minutes, then fluff with a fork.
~30 min
Baking in a covered pot traps steam, letting the rice absorb water evenly without stirring.
Absorption rice Use the right water ratio and keep the lid on so steam stays in. Rest off heat, then fluff with a fork to separate grains.
-
While step 2 cooks
While the rice bakes, cut the aubergine into 2 cm cubes. Toss with 1 tbsp oil, 0.25 tsp salt and 0.25 tsp black pepper. Spread on the lined tray in a single layer and roast for 20 minutes, until golden and tender.
~20 min
A single layer lets hot air circulate, so the cubes brown and caramelise rather than steam.
If your aubergine pieces are larger than 2 cm, add 5 minutes to the roast and check that they are fully tender before glazing.
Roasting Cut pieces evenly and spread in a single layer so they brown rather than steam. Watch for golden edges and a knife sliding in easily.
-
While step 2 cooks
In a small bowl, mix 1 tbsp miso with 1 tbsp water until smooth.
~2 min
-
Brush the miso glaze over the roasted aubergine and return to the oven for 5 minutes, until sticky and caramelised at the edges. While it finishes, slice the spring onions thinly and toast the sesame seeds on a corner of the tray for 2 minutes.
~5 min
Glazing after roasting prevents the sugars in miso from burning during the long cook.
Brushing the miso glaze on after roasting keeps it from burning; the final 5 minutes lets it caramelise without turning bitter.
Roasting Cut pieces evenly and spread in a single layer so they brown rather than steam. Watch for golden edges and a knife sliding in easily.
-
Spoon the rice into a bowl. Top with the glazed aubergine, scatter over the spring onions and toasted sesame seeds. Serve warm.
~2 min