Lunch · Easy
Lunch · Easy
Inspired by Japanese dengaku, this bowl transforms humble aubergine into something extraordinary. The miso glaze caramelises to a sticky, umami-rich coating that pairs beautifully with sushi rice.
Halve aubergines, score flesh in crosshatch; brush with oil.
Roast cut-side down at 200°C for 20 mins.
Whisk miso, mirin, sesame oil and agave into glaze.
Flip aubergines, brush generously with glaze; roast 15 more mins.
Serve over sushi rice with edamame, ginger and sesame.
💡 Tip: This recipe keeps well in an airtight container in the fridge for up to 3 days. For best results, store any sauces or dressings separately and combine just before serving.
