Sticky miso aubergine with rainbow wild rice

Sticky miso aubergine with rainbow wild rice

The key to a healthy diet isn’t about eating one food on repeat because you think it’s ‘super’. Cabbage diet soup Cough cough. It’s about eating a variety of different foods in order to get the different benefits (vitamins, minerals, phytonutrients etc.) they all have! Each week try and eat a rainbow of different vegetables to reap the benefits!

This is Sticky miso aubergine with rainbow wild rice.

Method 🥣

Lime, red chilli and coriander for garnishing.

  • Heat oven to 180C/160C fan/ gas 4.
  • With a sharp knife, criss-cross the flesh of the aubergines in a diagonal pattern, then place on a baking tray.
  • Brush the flesh with 1 tbsp of sesame oil.
  • Mix the miso with 25ml water, lime juice and crushed garlic and ginger to make a thick paste.
  • Spread the paste over the aubergines, then cover the tray with foil and roast in the centre of the oven for 30 mins.
  • Remove the foil and roast the aubergines for a further 15-20 mins, depending on their size, until tender.
  • Meanwhile cook your rice according to pack instructions.
  • Chop the vegetables for the rice into very small chopsticks and fry in sesame oil.
  • Once begin to turn golden then serve rice with veggies on top and a splash of tamari.
  • Serve the aubergines with the rainbow rice and top with chilli, a scattering of coriander leaves and lime.