Recipe for Miso & Maple Glazed Aubergine

Recipe by Niki Webster. Rebel Recipes by Niki Webster is out now (Bloomsbury Absolute, RRP £26). Photos: Kris Kirkham.

This dish has everything I want – sweet, sticky and slightly salty miso-roasted aubergine on a bed of creamy coconut rice with crunchy green beans and topped with crushed roasted peanuts and fresh herbs. It’s pretty special. Inspired by Thai and Japanese flavours, it’s a combination that makes a light yet impressive dinner. 

Ingredients for miso aubergines Serves: 4

  • 2 medium aubergines
  • 2 tablespoons olive oil

Ingredients for the sticky coconut rice

  • 1 tablespoon coconut oil
  • 6 spring onions, chopped
  • a thumb-sized piece of ginger, peeled and grated
  • 200g basmati rice, rinsed well and drained
  • 400ml light coconut milk
  • sea salt flakes

Ingredients for the dressing

Ingredients for the beans

For the toppings

  • 2 tablespoons roasted peanuts, lightly crushed
  • ¼ cucumber, sliced into ribbons
  • a handful of coriander leaves
  • a handful of mint leaves
  • 1 tablespoon sesame seeds
  • 1 spring onion, sliced

Method for miso & maple-glazed aubergines

  1. For the rice, melt the coconut oil in a large pan over a medium heat, and fry the spring onions until softened. Add the ginger and fry for a further minute. Now add the drained rice, coconut milk and 200ml of water. Season with about ¼ teaspoon of salt. Stir to combine. Simmer, uncovered, until the liquid is absorbed, then turn off the heat and pop a lid on the rice for 10 minutes. 
  2. Meanwhile preheat the oven to 180°C/160°C Fan/Gas Mark 4.
  3. Stir the ingredients for the dressing together in a small bowl.
  4. Preheat two griddle or frying pans. Slice the aubergines in half and score the flesh with a cross-hatch pattern. Add the oil to the pan and place the aubergines, skin side down, for 10 minutes, then flip and cook on the other side for 5 minutes.
  5. Add the aubergines to a large baking tray, skin side down, and then spread the dressing over the flesh side. Bake for 15 minutes, until the aubergines are sticky and browned.
  6. Heat the sesame oil in a frying pan over a medium heat. Add the green beans and stir-fry for 3 minutes, until tender but still retaining bite. Season to taste with salt.
  7. Spoon the coconut rice into bowls and top with the green beans, aubergines and all the toppings.
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