Jamie Oliver Miso Aubergine

Jamie Oliver Miso Aubergine. The name alone made me curious. Something about it felt warm and smoky, almost like I could smell it already. I didn’t expect it to hit that perfect note—sweet and deep, kind of like the last spoonful of broth you don’t want to end. But it did. And it’s stuck with me ever since. Inspired by Jamie Oliver.

Ingredients Needed

Pickled Cucumber:

• A quarter of a cucumber, sliced whisper-thin
• One tablespoon caster sugar, plus a dash more
• Two tablespoons Japanese rice vinegar
• A big pinch of flaky sea salt

Sticky Rice:

• 300 grams (or a good heaping cup and a half) sushi rice
• 375 ml water
• Four tablespoons rice vinegar
• One tablespoon sugar
• Just a pinch of salt—trust your fingers

Aubergines and Glaze:

• Three aubergines (they should feel heavy, about 750 grams altogether)
• Three tablespoons sweet white miso (it smells like heaven’s version of miso soup)
• One tablespoon mirin
• A splash more rice vinegar (about a tablespoon)
• A bit of water to loosen it—one tablespoon

Finishing Touches:

• Four spring onions, sliced however you like them
• A spoonful of sesame seeds, toasted if you’ve got the time

How To Make Jamie Oliver Miso Aubergine

1. Start with the cucumber. Slice it thin—like, paper thin. Toss it in a bowl. Add a generous pinch of salt, another of sugar, and pour over the vinegar. Massage it with your hands like you’re trying to wake it up. Then weigh it down. A little plate with a tin of beans on top works. Let it sit. Let it sweat.
2. The rice, Rinse the hell out of it. I mean it. Swish and drain until the water’s more or less clear. Then into a saucepan with 375 ml water. Lid on. Bring it up, then drop the heat low and forget it for 25 minutes. Don’t peek. Not even once. After that, just let it sit—same lid, same pot, 20 more minutes.
3. Now, season the rice. Fold in vinegar, sugar, salt. Gently. No smashing. You want each grain separate but sticky, like little pearls clinging to each other.
4. Time for the aubergines. Set your grill to high and line a tray with foil (unless you like scrubbing). Cut each aubergine lengthways into four. Score the flesh deeply—crisscross it like a loaf of bread. Lay them cut-side up. Grill until they’re slumping a little, maybe 15 minutes? You’ll know.
5. Mix up the glaze. Miso, mirin, vinegar, and water until it’s like a thick paint. Brush half of it on the grilled aubergines. Back under the grill. Eight to ten minutes more. Then the rest of the glaze. Keep an eye on them. They should look lacquered. Like they’ve been sunbathing in umami.
6. If you’re using sesame seeds, toss them into a hot, dry pan. Shake it. Don’t walk away. They go from pale to burnt in seconds. You want golden and nutty.
7. To serve: rice down first, warm and sticky. Aubergines next. Spring onions scattered like you don’t care. Sesame if you’re feeling fancy. That cucumber pickle on the side? Don’t skip it. Sharp and cold. It makes the rest of it sing.

Why I Love This Recipe

Made it once on a rainy Tuesday. Not expecting much, honestly. But something about the miso and aubergine… it hit like a hug I didn’t know I needed. My partner—who swears he “doesn’t like aubergine”—ate half the tray. It’s earthy. It’s shiny. It’s got this soulful kind of comfort. Like good jazz or an old sweater.

Recipe Tips

• No sushi rice in the cupboard, Short grain will do. Just rinse it well.
• Rice’s done when the top looks cratered. Don’t overthink it.
• Glaze more than you think. You want the aubergines dripping with it.
• Add an egg, maybe a soft-boiled one. Trust me.
• That cucumber? Make extra. Eat it tomorrow with noodles or toast.

How To Store This Jamie Oliver Miso Aubergine

• At Room Temperature: Leave it out for too long and it wilts. Two hours max.
• In the Fridge: Tuck leftovers into containers. Separate rice and aubergine. They’ll be fine for three days.
• In the Freezer: Freeze the glazed aubergine only. The rice doesn’t survive. Thaw it slowly. Don’t rush.
• Reheating: Oven’s best. 180 degrees C. Ten, maybe fifteen minutes. Microwave works, too—just cover it. And rice? Damp paper towel on top, always.

Let’s Answer a Few Questions!

Can I use a different rice?
Of course. Use what you’ve got. Sushi rice is best, but life’s messy.No mirin. Help. Try rice vinegar and a bit of sugar. It’s not the same, but it’s close enough.

Is this gluten-free?
Could be. Check your miso and mirin labels. Some hide wheat in there.

How do I know when the aubergine’s done?
When it’s soft enough to scoop with a spoon and looks like it’s been kissed by flame.

Can I prep any of this ahead?
Yes. Rice and cucumber can chill for a bit. But grill those aubergines fresh. They deserve it.

Nutrition Facts (per serving)

• Calories: 351
• Carbs: 78.8g
• Protein: 7.4g
• Fat: 2.2g
• Sugar: 12.8g
• Fibre: 1.1g
• Sodium: about 310mg

Try More Recipes:

• Jamie Oliver Stuffed Mushrooms
• Jamie Oliver Meatball Kebabs
• Jamie Oliver Chickpea Burgers