For this plant-based Japanese dish, you’ll roast aubergines in a sticky sweet and salted miso glaze and serve with sticky rice and quick-pickled radishes and carrots.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.7 g||6.3 g|
|Protein||2.6 g||9.4 g|
|Salt||0.05 g||0.17 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil half a kettle
Slice the radishes finely and peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'
Add them to a bowl with the rice vinegar, a generous pinch of salt and sugar and 3 tbsp [6 tbsp] boiled water
Give everything a good mix up and set aside for later
Cut the aubergines in half lengthways
Score the flesh in a criss-cross pattern, taking care not to cut through to the skin
Line a baking tray with non-stick baking paper and add the aubergine halves
Drizzle the flesh of each aubergine half generously with vegetable oil and put the tray into the oven for 15 min
Meanwhile, rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat
Tip: Don't let the water fully boil as this will make the rice stick to the pot!
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving - this is your sticky rice
Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!
Add the white miso paste, agave nectar, Chinese rice wine and mirin to a bowl with 1/2 tbsp [1 tbsp] boiled water and stir it all together – this is your miso glaze
Once the aubergines have been in the oven for 15 min, top with the miso glaze
Tip: Make sure the glaze gets into the gaps!
Return the tray to the oven for a further 10-12 min or until the aubergines are caramelised and cooked through
While the aubergines caramelise, trim, then finely slice the spring onion[s]
Drain the quick-pickled radishes and carrots
Serve the miso-glazed aubergine with the sticky rice and quick-pickled radishes and carrots to the side
Garnish the aubergine with the sesame seeds and sliced spring onion