Miso-glazed aubergine with tofu and brown rice

Ingredients

For 1 serving

• Eggplant300 g
• Miso15 g
• Mirin1 tablespoon
• Sesame oil2 teaspoons
• Tofu180 g
• Brown rice40 g
• Spring onions1
• Sesame seeds5 g

Contains: soy, sesame,

In season: June – September

Method

1. Bring plenty of water to the boil and cook the brown rice over medium heat for 30 minutes, until tender; drain and keep covered.
2. Meanwhile wash and trim the aubergine and cut it into wedges about 2 cm thick; drain the tofu, pat it well with kitchen paper and cut into 2 cm cubes.
3. Heat the sesame oil in a large pan over medium heat and brown the aubergine and tofu for 10 minutes, turning often, until the aubergine is soft and the tofu golden and crisp.
4. Dissolve the miso in 2 tablespoons of water with the mirin. Pour it into the pan and stir over medium-low heat for 3 minutes, until the sauce reduces and glazes the aubergine and tofu; miso burns easily, so don't turn the heat up.
5. Meanwhile trim and thinly slice the spring onion; toast the sesame seeds in a dry small pan for 1 minute, until fragrant.
6. Serve the aubergine and tofu on the rice, topped with the spring onion and sesame.