Golden miso & sesame aubergine with coconut jasmine rice.

RECIPES Golden Miso & Sesame Aubergines WITH COCONUT JASMINE RICE

From Sarah Graham’s Recipe Cookbook - Super Natural

Have you met Miso yet? It’s a Japanese flavour bomb (made mostly from fermented soybeans), and it’s pretty much loaded with as much umami as you can imagine. Also, because it’s fermented it’s packed full of good-for-your-gut probiotics. It’s not always that widely available in South Africa and it can be expensive, but a little bit really does go a long way and I store any unused paste in the freezer for easy use. Search your favourite local Asian restaurant and check your nearest health shop; it’s definitely worth getting your hands on.

SERVES 2 READY IN 30 MINUTES

WHAT YOU NEED

4–5 baby aubergines, halved lengthways

MISO SAUCE

2 Tbsp brown miso paste 2 Tbsp sesame oil 2 Tbsp hot water 4 tsp honey 2 Tbsp tamari or soy sauce 2 tsp grated fresh ginger 1 tsp crushed garlic 1 fresh chilli, de-seeded and chopped

TO SERVE (OPTIONAL)

coconut jasmine rice (½ cup jasmine rice cooked in 1 cup coconut milk and ½ cup water) 2 handfuls baby spinach 1 Tbsp toasted sesame seeds 1 small handful chopped fresh coriander 1 spring onion, finely sliced

WHAT YOU NEED TO DO

Preheat the oven to grill setting.

Score the flesh of the aubergines in a criss-cross pattern, then place them skin-side up on a baking tray and grill in the oven for 10 minutes or until the skin is blistered and charred, but not burnt.

Meanwhile, combine the ingredients for the miso sauce and cook the rice. Once the rice is cooked, remove from the heat, stir in the baby spinach and set aside until serving.

Turn the oven down to bake at 200ºC. Turn the aubergines over, brush with some of the sauce and return to the oven for a further 10–15 minutes or until tender and caramelised.

Remove the aubergines and serve alongside the rice. Garnish with the sesame seeds, coriander and spring onion and an extra drizzle of the miso sauce. Enjoy!