SERVES: 2
PREPARATION: 20 minutes
COOK TIME: 40 minutes
DIFFICULTY: Easy
DIET: Vegetarian
RECIPE
Miso Dengaku Aubergine with Steamed Rice & Tahini-dressed Spinach
RECIPE
Miso Dengaku Aubergine with Steamed Rice & Tahini-dressed Spinach
SERVES: 2
PREPARATION: 20 minutes
COOK TIME: 40 minutes
DIFFICULTY: Easy
DIET: Vegetarian
This Japanese-inspired vegetarian dish brings together silky aubergine, a glossy miso dengaku glaze and fragrant steamed sushi rice. The aubergine is first pan-fried, then gently baked until tender, allowing the sweet-savoury glaze to settle into every scored edge. Served with tahini-dressed spinach, toasted sesame seeds and fresh coriander, it is an easy vegetarian supper for any night of the week.
Ingredients
For the Miso Dengaku Glaze
• 100g ‘Miso Tasty’ white miso paste
• 50g caster sugar
• 35g sake (or dry white wine)
• 35g mirin
For the aubergine
• 2 aubergine, halved lengthways
• 2 tbsp neutral oil, for frying
• ½ tsp salt
• 100ml water
For the steamed rice
• 140g sushi rice
• 220ml water
• ½ tsp salt
• 1 tsp sesame oil
For the tahini-dressed spinach
• 140g sushi rice
• 220ml water
• ½ tsp salt
• 1 tsp sesame oil
For assembly
• coriander sprigs
• sesame seeds, toasted
Method
Make the miso dengaku glaze
1. Heat caster sugar with the sake (or dry white wine) and mirin in a small pan, stirring until the sugar dissolves, then remove from the heat.
2. Whisk in the ‘Miso Tasty’ white miso paste until fully dissolved and smooth. Set aside.
Cook the aubergine
1. Score the skin of the 2 aubergines, halved lengthways in a diamond pattern.
2. Sprinkle the scored skin of the aubergines with salt and leave for ten minutes. Wipe off any excess moisture with a paper towel.
3. Heat neutral oil in an ovenproof frying pan and fry the aubergines flesh-side down until golden.
4. Turn over, add water to the pan, cover tightly with foil, and transfer to the oven at 180°C for 25 minutes.
TIP: Score the aubergine deeply, but not through the skin, so the miso glaze can settle into the flesh and give every bite more flavour.
Cook the rice
1. Wash sushi rice until the water runs clear, then drain.
2. Add water, sesame oil and salt to the pot. Cover with a lid and cook on medium heat for 10-12 minutes.
3. Remove from the heat and leave to stand, lid on, for 10 minutes before fluffing.
Prepare the spinach
1. Bring a pan of water to a rolling boil and blanch the spinach for 30 seconds, then plunge into cold water.
2. Squeeze out as much liquid as possible from the spinach.
3. Make the dressing by whisking together tahini, light soy sauce, sugar, mirin and toasted sesame seeds
4. Toss the spinach through the dressing.
For assembly
1. Divide the rice between bowls, then top with the glazed aubergine and dressed spinach.
2. Finish with coriander sprigs and a scattering of toasted sesame seeds.
TIP: Add the praline-style garnish of toasted sesame seeds just before serving to keep the dish fresh, aromatic and full of texture.
Cook's notes
White miso gives the glaze a mellow sweetness, but red miso can be used for a deeper flavour. Red miso is more available in supermarkets.
Washing the sushi rice well helps remove excess starch. Drain and repeat until the water runs clear, then drain thoroughly before cooking.
Squeeze the spinach thoroughly after blanching so the tahini dressing coats the leaves without becoming watery.
White miso gives the glaze a mellow sweetness, but red miso can be used for a deeper flavour. Red miso is more available in supermarkets.
Washing the sushi rice well helps remove excess starch. Drain and repeat until the water runs clear, then drain thoroughly before cooking.
Squeeze the spinach thoroughly after blanching so the tahini dressing coats the leaves without becoming watery.
Frequently asked questions
Can I make this dish ahead of time?
Yes. You can prepare the miso glaze, cook the rice and blanch the spinach ahead of time. For the best texture, cook or reheat the aubergine just before serving, then assemble while warm.
Can I make a gluten-free version?
Yes. Use a gluten-free miso paste and replace the soy sauce with tamari. If using sake or mirin, check the labels to make sure they are suitable for a gluten-free diet. Most miso pastes are gluten-free but always check the label to ensure the paste you are using is suitable.
How should I store leftovers and how long will they keep?
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat the aubergine and rice gently until piping hot and keep the dressed spinach chilled or bring it to room temperature before serving.