Miso-glazed aubergine with brown rice and edamame

Ingredients

For 1 serving

• Eggplant250 g
• Miso1 tablespoon
• Brown sugar1 teaspoon
• Mirin1 tablespoon
• Brown rice65 g
• Edamame80 g
• Peanut oil2 teaspoons
• Sesame seeds1 teaspoon

Contains: nuts, soy, sesame

In season: June – September

Method

1. Bring a pan of water to the boil, rinse the brown rice and cook it for about 30 minutes, until tender but firm to the bite; drain.
2. Meanwhile, preheat the oven to 200 °C (conventional). Wash the aubergine, halve it lengthways and score the flesh in a criss-cross pattern without piercing the skin; brush with the oil and place cut side up on a lined tray.
3. Roast for 25 minutes, until the flesh is soft and golden.
4. Mix the miso with the brown sugar and mirin until smooth. Cook the edamame in boiling water for 3 minutes until tender, then drain.
5. Spread the glaze over the aubergine flesh and put it under the oven grill for 3 minutes, until bubbling and caramelised; keep an eye on it as it burns quickly.
6. Serve the aubergine with the rice and edamame, sprinkled with sesame seeds.