tonight's pan

miso aubergine

Name: Miso-Glazed Aubergine with Black Rice
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: One-pan
Ingredients: 150 g Black (forbidden) rice; 320 ml Water; 2 (≈ 500 g) Aubergines, medium; 55 g White (shiro) miso paste; 30 ml Mirin; 15 ml Soy sauce; 15 g Soft brown sugar (or honey); 10 ml Toasted sesame oil; 1 thumb Fresh ginger, grated; 2 Spring onions, sliced; 10 g Toasted sesame seeds; small handful Coriander leaves; ½, in wedges Lime; 30 ml Neutral oil (for searing); a pinch Sea salt

Miso-Glazed Aubergine with Black Rice

🍆

miso aubergine

✦✦

“deep, glossy, quietly fancy”

Nutty black rice cooked slowly until the grains pop, then aubergine wedges seared until their cut sides are properly bronzed and finished in a sticky white miso glaze. Sweet-salty, umami-heavy, and the plate looks like it cost more than it did — a quiet showpiece for a Wednesday that deserves a little ceremony.

⏱ 40 min🌱 plant-led🪴 umami

who's eating

ingredients

Black (forbidden) rice
Water
Aubergines, medium
White (shiro) miso paste
Mirin
Soy sauce
Soft brown sugar (or honey)
Toasted sesame oil
Fresh ginger, grated
Spring onions, sliced
Toasted sesame seeds
Coriander leaves
Lime
Neutral oil (for searing)
Sea salt