Umami-Rich Dinner
Japanese Miso Aubergine with Edamame Rice
Caramelised miso-glazed aubergine with edamame rice — rich in soy isoflavones and fermented foods for gut and hormonal health.
Ingredients
- 2 medium aubergines (halved lengthways)
- 2 tbsp white miso paste
- 1 tbsp soy sauce (low sodium)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey or maple syrup
- 150g brown rice
- 100g frozen edamame beans
- 1 spring onion (sliced)
- Sesame seeds for garnishing
Method
- Preheat the oven to 200°C (fan 180°C, gas mark 6). Score the aubergine halves in a crosshatch pattern.
- Mix the miso paste, soy sauce, rice vinegar, sesame oil and honey in a small bowl.
- Place the aubergine halves cut-side up on a baking tray. Brush generously with the miso glaze.
- Roast for 20 minutes until the aubergine is soft and the glaze is caramelised.
- Meanwhile, cook the brown rice according to packet instructions. In the last 3 minutes, add the edamame to the rice water.
- Drain and toss the rice and edamame together. Serve topped with the miso aubergine, spring onion and sesame seeds.
Nutrition per Serving
360kcal
14gProtein
8gFibre
48gCarbs
12gFat
