This delicious Jamie Oliver Sticky Miso Aubergine is a perfect mix of sweet, umami, and a little heat! Soft, caramelized aubergine is glazed with miso, soy, and honey, and then served with fragrant coconut rice. A quick and easy meal that feels gourmet yet uses simple ingredients. Perfect for a light dinner or a flavorful side dish!
Ingredients Needed
- 1 large aubergine (eggplant) (400g / 14oz)
- 150g (¾ cup) basmati rice
- 2 tbsp desiccated coconut
- 1 lime, halved
- 1 tbsp olive oil
- 1 heaped tbsp miso
- 1 tbsp low-sodium soy sauce
- 1 tbsp runny honey
- 1 tbsp rice wine vinegar
- 1 tbsp chilli jam
- 2 tbsp toasted sesame seeds
- Seasonal salad, to serve
How To Make Sticky Miso Aubergine
- Boil the aubergine: Halve the aubergine lengthways and place it skin-side up in a large non-stick pan with 1cm (⅓ inch) of boiling water. Cover and let it boil for 10 minutes.
- Cook the rice: In a saucepan, combine the basmati rice, desiccated coconut, a pinch of sea salt, and 300ml (1¼ cups) boiling water. Add half the lime, cover, and cook over medium heat for 12 minutes, or until the rice is tender and the water is absorbed.
- Crisp up the aubergine: Remove the lid from the aubergine pan, letting any excess water evaporate. Add 1 tablespoon of olive oil and allow the aubergine to fry and crisp up for a few minutes.
- Make the glaze: In a small bowl, mix the miso, soy sauce, honey, rice wine vinegar, and chilli jam until smooth.
- Glaze and fry: Flip the aubergine, drizzle it with the miso glaze, and let it fry skin-side down on low heat for 3 minutes until crispy.
- Serve: Transfer the aubergine to plates, folding each piece in half. Sprinkle the flesh side with toasted sesame seeds and spoon over any leftover glaze from the pan.
- Finish and enjoy: Fluff up the rice and serve alongside, discarding the lime. Enjoy with a fresh seasonal salad and extra lime wedges for squeezing.
Recipe Tips
- Don’t skip boiling the aubergine: This step softens the flesh and makes it soak up the glaze better, giving it that delicious sticky texture.
- Let it crisp up: After boiling, fry the aubergine long enough to get a golden, crispy skin before adding the glaze. This adds amazing flavor and texture.
- Make sure the glaze is thick: If your glaze is too runny, it won’t stick well. Adjust with a little extra miso or honey to get the perfect consistency.
- Toast the sesame seeds: Lightly toasting the sesame seeds before sprinkling them on adds a nutty crunch and boosts the overall flavor.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover sticky miso aubergine cool to room temperature. Then, store it in an airtight container and refrigerate for up to 3 days.
- Freeze: Place the cooled aubergine and rice in separate airtight containers and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheat: Heat a pan over low heat and add a little oil. Place the aubergine skin-side down and warm for 3–4 minutes, flipping halfway until hot.
Nutrition Facts
Serving Size: 1 of 2 servings
- Calories: 543
- Total Fat: 17.2g
- Saturated Fat: 5.9g
- Total Carbohydrate: 92.1g
- Dietary Fiber: 8.5g
- Sugars: 20.2g
- Protein: 12g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegan Pasta Bake
- Jamie Oliver Chicken & Pancetta Party Skewers
- Jamie Oliver Leftover Turkey Curry
- Jamie Oliver Barbecue Burgers
Jamie Oliver Sticky Miso Aubergine
Description
This delicious Jamie Oliver Sticky Miso Aubergine is a perfect mix of sweet, umami, and a little heat! Soft, caramelized aubergine is glazed with miso, soy, and honey, and then served with fragrant coconut rice. A quick and easy meal that feels gourmet yet uses simple ingredients. Perfect for a light dinner or a flavorful side dish!
Ingredients
Instructions
- Boil the aubergine: Halve the aubergine lengthways and place it skin-side up in a large non-stick pan with 1cm (⅓ inch) of boiling water. Cover and let it boil for 10 minutes.
- Cook the rice: In a saucepan, combine the basmati rice, desiccated coconut, a pinch of sea salt, and 300ml (1¼ cups) boiling water. Add half the lime, cover, and cook over medium heat for 12 minutes, or until the rice is tender and the water is absorbed.
- Crisp up the aubergine: Remove the lid from the aubergine pan, letting any excess water evaporate. Add 1 tablespoon of olive oil and allow the aubergine to fry and crisp up for a few minutes.
- Make the glaze: In a small bowl, mix the miso, soy sauce, honey, rice wine vinegar, and chilli jam until smooth.
- Glaze and fry: Flip the aubergine, drizzle it with the miso glaze, and let it fry skin-side down on low heat for 3 minutes until crispy.
- Serve: Transfer the aubergine to plates, folding each piece in half. Sprinkle the flesh side with toasted sesame seeds and spoon over any leftover glaze from the pan.
- Finish and enjoy: Fluff up the rice and serve alongside, discarding the lime. Enjoy with a fresh seasonal salad and extra lime wedges for squeezing.
Notes
- Don’t skip boiling the aubergine: This step softens the flesh and makes it soak up the glaze better, giving it that delicious sticky texture.
- Let it crisp up: After boiling, fry the aubergine long enough to get a golden, crispy skin before adding the glaze. This adds amazing flavor and texture.
- Make sure the glaze is thick: If your glaze is too runny, it won’t stick well. Adjust with a little extra miso or honey to get the perfect consistency.
- Toast the sesame seeds: Lightly toasting the sesame seeds before sprinkling them on adds a nutty crunch and boosts the overall flavor.
Jamie Oliver Sticky Miso Aubergine