Jamie Oliver Sticky Miso Aubergine

This delicious Jamie Oliver Sticky Miso Aubergine is a perfect mix of sweet, umami, and a little heat! Soft, caramelised aubergine is glazed with miso, soy, and honey, then served over fragrant coconut rice. I made it on a warm spring evening and couldn’t believe how gourmet it felt with such everyday ingredients. (inspired by Jamie Oliver)

Ingredients Needed

• 1 large aubergine (eggplant) (400g / 14oz)
• 150g (3/4 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 Jamie Oliver Sticky Miso Aubergine

1. Boil the Aubergine: Halve the aubergine lengthways and place it skin-side up in a large non-stick pan with 1cm of boiling water. Cover and let it steam-boil for 10 minutes.
2. Make the Coconut Rice: In a saucepan, combine basmati rice, desiccated coconut, a pinch of salt, and 300ml boiling water. Add half the lime, cover, and cook for 12 minutes until tender.
3. Crisp the Aubergine: Uncover the aubergine and let any remaining water evaporate. Add olive oil and fry for a few minutes to crisp up the skin.
4. Mix the Glaze: In a bowl, stir together the miso, soy sauce, honey, rice wine vinegar, and chilli jam until smooth.
5. Glaze and Cook: Flip the aubergine, brush with glaze, and cook skin-side down for 3 minutes over low heat until sticky and golden.
6. Plate Up: Serve the aubergine folded in half, flesh side up, sprinkled with toasted sesame seeds and any leftover glaze from the pan.
7. Finish and Serve: Fluff the coconut rice, discard the lime, and plate alongside the aubergine. Serve with a fresh seasonal salad and lime wedges.

Why I Love This Recipe

It’s one of those meals that surprises you—it’s simple but feels like a dish from a high-end vegan cafe. The miso glaze is absolutely addictive, and the coconut rice pairs beautifully with it.

Recipe Tips

• Boil the aubergine first to make it tender and soak up the glaze.
• Fry until golden for that irresistible crispy skin.
• Adjust the glaze thickness with more miso or honey if needed.
• Toast sesame seeds beforehand for a richer flavour.
• Try other grains like jasmine rice or quinoa if you prefer.

How To Store This Jamie Oliver Sticky Miso Aubergine

• At Room Temperature: Cool completely within 1 hour.
• In the Fridge: Store separately from rice in sealed containers for up to 3 days.
• In the Freezer: Freeze the aubergine and rice separately for up to 1 month. Thaw overnight in the fridge.
• Reheating: Heat a non-stick pan with a splash of oil. Warm the aubergine skin-side down for 3–4 minutes, flipping once. Reheat rice in the microwave or on the hob.

FREQUENTLY ASKED QUESTIONS

• Can I make this ahead of time? Yes—reheat gently in a pan and fluff the rice.
• Is this recipe vegan? Yes, as long as your miso and chilli jam are vegan-friendly.
• Can I bake the aubergine instead? Sure! Bake cut-side down at 200°C (400°F) for 25 minutes, then glaze and broil for a sticky finish.
• Can I make the rice without coconut? Absolutely—just leave it out or add herbs like coriander.

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