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- 2 large aubergines
- 2 Tbsp. sesame oil
- 5 cm fresh root ginger, peeled and finely grated
2 garlic cloves, crushed
- 200 g spring greens, finely sliced
- 2 x 250 g packs microwaveable brown rice
- 2 Tbsp. white wine vinegar
- 2 Tbsp. soy sauce, plus extra to drizzle
- 1 1/2 Tbsp. white miso paste
- 1 Tbsp. runny honey
- 2 Tbsp. toasted sesame seeds
- 1 green chilli, thinly sliced
- Step 1
Preheat oven to 200°C (180°C fan) mark 6. Cut aubergines lengthways into slices about 1cm thick, put on to a baking sheet lined with baking parchment, brush with 1tbsp sesame oil. Roast for 20min, turning once, until tender.
- Step 2
Meanwhile, heat 2tsp sesame oil in a large frying pan, and fry half the ginger and garlic for 1min. Add the greens, and 75ml water; cook over a medium heat until wilted, about 3min. Add rice, vinegar and 1tbsp soy sauce with a splash of water, break up rice with a fork and stir-fry for 2min.
- Step 3
To make a glaze: in a small bowl, mix together the miso, honey, and remaining sesame oil, ginger, garlic and soy sauce. Brush the aubergine slices with the miso glaze, turn the oven temperature up to 220°C (200°C fan) mark 7 and return aubergines to the oven for 8-10min, until golden. Serve with stir-fried rice, and sprinkle with the sesame seeds, sliced green chilli and a drizzle of extra soy sauce.
GH TIP: Use this glaze on salmon or cod fillets, too.
Per Serving:
- Calories: 371
- Fibre: 8 g
- Total carbs: 51 g
- Sugars: 7 g
- Total fat: 13 g
- Saturated fat: 2 g
- Protein: 9 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
