Sticky Miso Aubergine Rice Bowl

Meanwhile, trim the aubergine, then cut into roughly 2cm pieces.

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 25-30 mins. Turn halfway through.

While everything cooks, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, add the carrot, rice vinegar and sugar for the pickle (see pantry for amount). Season with salt and pepper, toss to coat, then set aside to pickle.

Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.

Crush the peanuts in the unopened sachet using a rolling pin.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the pak choi and stir-fry until just soft, 3-4 mins.

Meanwhile, in a small bowl, mix together the miso paste, honey and sesame oil. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Once the pak choi has softened, add the remaining garlic and cook for 1 min more. Season to taste, then remove from the heat and cover with foil to keep warm. 

When the aubergine has finished roasting, drizzle over the honey-miso sauce and toss to combine.

In the (now empty) sauce bowl (no need to clean), combine the sambal (add less if you'd prefer things milder) and mayo (see pantry for amount).