Name: Sticky miso aubergine traybake
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2
Ingredients: 2 aubergines halved lengthways; 2 tsp sesame oil; 1 ½ tbsp white miso; 1 tbsp mirin; ½ tbsp honey; 250g pouch cooked brown rice; 2 tsp sesame seeds; 2 spring onions finely sliced

Ingredients

2 serv.

2 aubergines halved lengthways
2 tsp sesame oil
1 ½ tbsp white miso
1 tbsp mirin
½ tbsp honey
250g pouch cooked brown rice
2 tsp sesame seeds
2 spring onions finely sliced

Instructions

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1 Heat the oven to 200C/180C fan/gas 6. Score the flesh of the aubergines in a deep criss-cross pattern, being careful not to cut through to the skin. Arrange on a baking tray lined with baking parchment and brush the flesh with the sesame oil. Turn so they’re cut-side down, and roast for 15-20 mins until just softening.
2 Meanwhile, combine the miso, mirin, honey and 1 tbsp water. Remove the aubergines from the oven and turn so they’re cut-side up, then brush over the miso glaze. Return to the oven for 15-20 mins, or until fully soft and caramelised.
3 Heat the grill to its highest setting and slide the aubergines under for 5 mins until bubbling (watch closely so the parchment doesn’t catch). Warm the rice following pack instructions, then top with the aubergines, sesame seeds and spring onions.