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Miso Baked Aubergine

Miso Baked Aubergine

with Pickled Cucumber and Brown Rice

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We love a good Miso Aubergine with Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Low SaltLow Sat FatUnder 550 calories
Allergens:SoyaCereals containing GlutenSesame

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Brown Basmati Rice

1 unit(s)


1 unit(s)

Red Pepper

1 sachet

Miso Paste


1 sachet


½ sachet

Soy Sauce

(ContainsSoya, Cereals containing Gluten)

1 sachet


½ sachet

Sesame Oil


2 unit(s)

Spring Onion

½ unit(s)


½ unit(s)

Red Bullet Chilli

1 bunch(es)


1 unit(s)


1 sachet

Rice Vinegar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1891 kJ
Energy (kcal)452 kcal
Fat10.0 g
of which saturates2.0 g
Carbohydrate75 g
of which sugars18.0 g
Protein11 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C Bring a large saucepan of water to the boil with a pinch of salt for your rice. When boiling, stir in the brown rice and cook for 25 mins. TIP: Add more water if it starts to evaporate too much. When cooked, drain the rice thoroughly in a sieve and return to the saucepan, off the heat.


Trim the aubergine and cut in half lengthways. Using a small sharp knife, score a criss-cross pattern in the flesh of each half, taking care not to cut all the way through (see photo). Halve the pepper and discard the core and seeds. Slice into thin strips. Put the aubergine halves (cut side up) and pepper slices on a foil lined baking tray, season with salt and pepper and drizzle with oil.


In a small bowl, mix together the miso paste, honey, soy sauce, mirin and sesame oil. Spoon half of this mixture over the aubergine halve, easing it into the cuts you made earlier. Set aside the remaining sauce. Bake the aubergine and pepper on the top shelf of your oven until the pepper is soft and charred and the aubergine is golden and sticky, 18-20 mins.


Meanwhile, trim the spring onions and thinly slice. Trim the cucumber then halve lengthways. Thinly slice widthways. Halve the chilli lengthways, deseed then finely chop. Roughly chop the coriander (stalks and all). Zest the lime then cut into wedges.


Put the cucumber and half the spring onion in a bowl along with a pinch of chilli. Add the rice vinegar, a pinch of salt and pepper and stir together. Set aside. A few minutes before the rice and veg are cooked, pour the remaining miso marinade you made earlier into a small saucepan and heat gently over a medium heat.


When the rice is cooked and drained, stir through the coriander, lime zest, remaining spring onion and remaining red chilli. Season to taste with salt and pepper if needed. Serve the rice in bowls with the miso baked aubergine and roasted peppers alongside. Drizzle over the miso sauce and serve the cucumber pickle on the side. Add lime wedges for squeezing over. Enjoy!