Sweet, savoury and umami, this sticky honey and miso aubergine is an easy, flavour-packed meal that’s great for packed lunches or meal prep.
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Serves
4
Aubergine
Honey
Miso Paste
Sesame Oil
Lemon
Pomegranate Molasses
Jasmine Rice
Green Bean
Red Chilli
Parsley
Sesame Seeds
Pomegranate Seeds (optional)
Serves
4
Aubergine
Honey
Miso Paste
Sesame Oil
Lemon
Pomegranate Molasses
Jasmine Rice
Green Bean
Red Chilli
Parsley
Sesame Seeds
Pomegranate Seeds (optional)
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 2.
Cut the aubergines into wedges and place them on a baking tray. In a bowl, mix the honey, miso, sesame oil and lemon juice, then pour over the aubergines, tossing to coat. Roast for 30-35 mins until soft and sticky. Once cooked, remove from the oven and drizzle over the pomegranate molasses.
Step 3.
Meanwhile, cook the rice following pack instructions. Four mins before the end of the cooking time, add the green beans. Slice the red chilli and pick the parsley leaves.
Step 4.
Divide the rice between bowls or meal prep containers. Top with the sticky aubergines, drizzling over any leftover marinade from the tray. Scatter with sesame seeds, red chilli and parsley. Finish with pomegranate seeds, if using. It will keep well in the fridge for 3 days.
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