This delicious Jamie Oliver Miso Aubergine recipe is a perfect blend of sweet and savory flavors, ideal for a quick, healthy meal. Tender grilled aubergines are glazed with a rich miso sauce and served over sticky rice, topped with fresh spring onions. Pair it with a tangy cucumber pickle for a dish that’s simple yet packed with flavor!
Try More Jamie Oliver Recipes:
🤎 Why You’ll Love This Miso Aubergine Recipe:
- Flavorful and Unique: The combination of sweet white miso and mirin creates a delicious and unique glaze for the aubergines.
- Healthy and Nutritious: This recipe is packed with vegetables and healthy ingredients, making it a nutritious choice for any meal.
- Easy to Prepare: With simple steps and common ingredients, this recipe is easy to follow and perfect for cooks of all skill levels.
- Versatile Dish: The miso aubergine can be served as a main dish or a side, and pairs well with various other dishes.
- Beautiful Presentation: The vibrant colors of the aubergine, rice, and cucumber pickle make for an attractive and appetizing meal.
🥒 Jamie Oliver Miso Aubergine Ingredients
- ¼ cucumber
- 1 tablespoon caster sugar, plus 1 pinch
- 7 tablespoons Japanese rice vinegar
- 300g (1½ cups) sushi rice
- 3 aubergines (750g total)
- 3 tablespoons sweet white (shiro) miso
- 1 tablespoon mirin rice wine
- 4 spring onions
- 1 tablespoon sesame seeds (optional)
🧆 How To Make Jamie Oliver Miso Aubergine
- Prepare the Cucumber: Slice the cucumber into thin rounds and place them in a bowl. Add 1 large pinch each of sea salt and sugar, and 2 tablespoons of rice vinegar. Massage the mixture into the cucumber. Place a dish on top of the cucumber inside the bowl and weigh it down with something heavy. Set aside to allow the excess water to drain out.
- Cook the Rice: Rinse the rice well until the water runs almost clear. Drain and place the rice in a small saucepan with 375ml (1½ cups) of water. Put a glass lid on the saucepan, bring it to a boil, then cook over low heat for 25 minutes, or until you can see holes in the surface of the rice. Do not lift the lid. Take the saucepan off the heat and leave it covered for 20 minutes.
- Season the Rice: Fold 4 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 pinch of salt into the rice.
- Grill the Aubergine: Set the grill to high. Quarter the aubergines lengthways and score the flesh. Place the aubergines flesh-side up on a foil-lined baking tray and grill for 15 minutes, or until almost tender.
- Make the Glaze: Mix the miso and mirin with the remaining tablespoon of rice vinegar and 1 tablespoon of water.
- Apply the Glaze: Brush half the glaze over the aubergines and grill for another 8 to 10 minutes. Brush with the remaining glaze halfway through grilling, until the aubergines are tender.
- Toast the Sesame Seeds: If using sesame seeds, toast them in a dry frying pan until golden.
- Serve: Place the aubergines on a bed of sticky rice. Trim and finely slice the spring onions, then scatter them over the aubergines with the toasted sesame seeds (if using). Serve with the cucumber pickle on the side.
💭 Recipe Tips
- Rinse the Rice Well: Wash the sushi rice until the water is almost clear. This helps the rice cook properly and have the right texture.
- Keep the Lid On: Don’t lift the lid while cooking the rice. Keeping the lid on traps the steam and cooks the rice perfectly.
- Score the Aubergine: Cut small lines into the aubergine. This helps it cook evenly and lets the glaze soak in for more flavor.
- Use Fresh Vegetables: Fresh aubergines and spring onions taste better and have a better texture. Don’t use old or wilted veggies.
- Toast the Sesame Seeds: If you use sesame seeds, toast them in a dry pan until they turn golden. This makes them taste better and adds a nice crunch to your dish.
🍝 What To Serve With Miso Aubergine?
Miso Aubergine goes well with miso soup, steamed vegetables, fresh green salad, and jasmine rice. You can also serve it with tofu stir-fry, pickled radishes, edamame, and seaweed salad for a healthy and tasty meal.
🎚 How To Store Leftovers Miso Aubergine?
- Refrigerate: Store the cooked aubergine in an airtight container in the fridge for up to 3 days.
- Freeze: Place the cooled aubergine in a freezer-safe container and freeze for up to 1 month. Thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Miso Aubergine?
- In The Oven: Preheat the oven to 180°C (350°F). Place the aubergine on a baking sheet and heat for about 10-15 minutes, until warmed through.
- In The Microwave: Place the aubergine in a microwave-safe dish and cover. Heat on medium power for 2-3 minutes, or until hot.
- On The Stove: Heat a non-stick pan over medium heat. Add the aubergine and cook for 5-7 minutes, turning occasionally, until heated through.
FAQs
Can I Use Another Type Of Rice Instead Of Sushi Rice?
Yes, you can use short-grain rice if sushi rice is not available. However, sushi rice has a sticky texture that works best for this recipe.
What Can I Use If I Don’t Have Mirin?
If you don’t have mirin, you can use a mixture of 1 tablespoon rice vinegar and 1 teaspoon sugar as a substitute.
Can I Make This Recipe Gluten-free?
Yes, just make sure your miso paste and mirin are gluten-free.
How Do I Know The Aubergine Is Cooked?
The aubergine is done when it’s tender and you can easily poke it with a fork. The edges should be a bit caramelized.
Try More Jamie Oliver Recipes:
Jamie Oliver Miso Aubergine Nutrition Facts
- Calories 351
- Total Fat 2.2g
- Saturated Fat 0.4g
- Total Carbohydrates 78.8g
- Dietary Fiber 1.1g
- Sugars 12.8g
- Protein 7.4g
Jamie Oliver Miso Aubergine
Description
Jamie Oliver Miso Aubergine is made with aubergines, sushi rice, cucumber, sweet white miso, mirin rice wine, and spring onions. This easy Jamie Oliver recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Cucumber: Slice the cucumber into thin rounds and place them in a bowl. Add 1 large pinch each of sea salt and sugar, and 2 tablespoons of rice vinegar. Massage the mixture into the cucumber. Place a dish on top of the cucumber inside the bowl and weigh it down with something heavy. Set aside to allow the excess water to drain out.
- Cook the Rice: Rinse the rice well until the water runs almost clear. Drain and place the rice in a small saucepan with 375ml (1½ cups) of water. Put a glass lid on the saucepan, bring it to a boil, then cook over low heat for 25 minutes, or until you can see holes in the surface of the rice. Do not lift the lid. Take the saucepan off the heat and leave it covered for 20 minutes.
- Season the Rice: Fold 4 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 pinch of salt into the rice.
- Grill the Aubergine: Set the grill to high. Quarter the aubergines lengthways and score the flesh. Place the aubergines flesh-side up on a foil-lined baking tray and grill for 15 minutes, or until almost tender.
- Make the Glaze: Mix the miso and mirin with the remaining tablespoon of rice vinegar and 1 tablespoon of water.
- Apply the Glaze: Brush half the glaze over the aubergines and grill for another 8 to 10 minutes. Brush with the remaining glaze halfway through grilling, until the aubergines are tender.
- Toast the Sesame Seeds: If using sesame seeds, toast them in a dry frying pan until golden.
- Serve: Place the aubergines on a bed of sticky rice. Trim and finely slice the spring onions, then scatter them over the aubergines with the toasted sesame seeds (if using). Serve with the cucumber pickle on the side.
Notes
- Rinse the Rice Well: Wash the sushi rice until the water is almost clear. This helps the rice cook properly and have the right texture.
- Keep the Lid On: Don’t lift the lid while cooking the rice. Keeping the lid on traps the steam and cooks the rice perfectly.
- Score the Aubergine: Cut small lines into the aubergine. This helps it cook evenly and lets the glaze soak in for more flavor.
- Use Fresh Vegetables: Fresh aubergines and spring onions taste better and have a better texture. Don’t use old or wilted veggies.
- Toast the Sesame Seeds: If you use sesame seeds, toast them in a dry pan until they turn golden. This makes them taste better and adds a nice crunch to your dish.
Jamie Oliver Miso Aubergine, Miso-grilled Aubergine, Miso-grilled Aubergine & Cucumber Pickle Rice Bowl