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Miso Aubergine

Miso Aubergine

with Jasmine Rice, Roasted Tenderstem and Sesame Mayo Drizzle

Looking for a light and tasty midweek dinner option? Try cooking up our Miso Aubergine & Jasmine Rice for a delicious and speedy meal.

Tags:
Veggie
Under 600 calories
Allergens:
Cereals containing gluten
Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

15

Sesame Seeds

150

Tenderstem® Broccoli

25

Soy Sauce

(Contains: Cereals containing gluten, Soya)

15

Miso Paste

(Contains: Soya)

15

Honey

2

Aubergine

(May contain traces of: Celery)

1

Lime

1

Red Onion

1

Mayonnaise

1

Coriander

Not included in your delivery

½

Sugar

300

Water

Nutritional information

Energy (kcal)523 kcal
Energy (kJ)2186 kJ
Fat10 g
of which saturates1 g
Carbohydrate89 g
of which sugars24 g
Protein17 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Chopping Board
Knife
Medium Saucepan
Lid
Zester
Sautépan or large frying pan
Small Bowl
Fork
Bowl

Instructions

Get Prepped
1

Preheat your oven to 200°C. Trim the aubergine, halve lengthways and chop into 2cm wide strips, then chop into 2cm chunks. Put the aubergine chunks on a baking tray, drizzle with oil (no need to season with salt) season with black pepper. Toss to coat. Put the tenderstem on another baking tray and drizzle with oil and season with salt and pepper. Set aside.

Roast the Aubergine
2

Roast the aubergine on the middle shelf of your oven until browned and tender as well, 20-25 mins. Turn them after 15 mins. Meanwhile, halve, peel and thinly slice the red onion.

Cook the Rice
3

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Finish the Prep
4

Zest the lime and cut into wedges. Finely chop the coriander (stalks and all). Mix the miso, honey, soy sauce, sugar (see ingredient list for amount) and 1 tbsp of water per person together in a small bowl. Heat a large frying pan on medium heat (no oil). When hot, add the sesame seeds, toast until golden, 2-3 mins. Shake the pan every minute. Once toasted, pop half of the sesame seeds in another small bowl and add the other half to the miso soy mixture.

Cook the Onion
5

Stir the mayo in the bowl with the sesame seeds (not the miso bowl!) with 1 tsp of water per person. Mix with a fork until well combined. At this point, roast your broccoli on the top shelf of your oven until tender, and crispy, 10-12 mins. Pop your frying pan back on medium heat and add a drizzle of oil and the red onion, stir-fry until softened, 4-5 mins, stirring every now and then.

Finish and Serve
6

Once cooked, add the roasted aubergine to the pan with the onion. Pour the miso mix into the pan. Bubble away until the aubergine is sticky, 3-5 mins. Remove from the heat. Stir the lime zest through the rice. Serve in bowls with the miso aubergine on top, the coriander and a drizzle of sesame mayo. Finish with the roasted broccoli and the lime wedges alongside. Enjoy!

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