Miso Teriyaki Beef Stuffed Aubergines

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice, half the garlic and 1/4 tsp salt, cover with the lid and bring to the boil. Once boiling, turn the heat down to medium. 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).

While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

Add half the rice vinegar to the beef and let it evaporate completely, 1 min. Stir in the miso, ginger puree and remaining garlic, then cook for 1-2 mins. Remove from the heat, then stir through the teriyaki sauce. Taste and season with salt and pepper if needed. IMPORTANT: The mince is cooked when no longer pink in the middle. Meanwhile, trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces. Trim and thinly slice the spring onion.

Remove the cooked aubergines from the oven and preheat your grill to high. In a medium bowl, combine the remaining rice vinegar, sugar and olive oil for the dressing (see ingredients for both amounts) and season with salt. Add the chopped cucumber and half the sesame seeds to the dressing, then set aside. Using a tea towel, hold the stem of the aubergine with one hand while using a spoon to scoop out the flesh with the other, keeping the skin intact. Add the aubergine flesh to the beef mixture and combine well, then spoon back into the aubergine skins. Grill until piping hot, 3-4 mins.