This Miso Roasted Aubergine with Turmeric Rice and Lime Pak Choi is a truly hearty, flavourful vegetable dish. It’s a great meal to cook for anyone who likes a little Asian fusion, but may be used to eating quite a bit of meat and sceptical of a purely vegetable plate. With the combination of the meaty aubergine and turmeric rice, you won’t be left hungry! I am a huge fan of the citrus and miso combination and use it often, with this dish being one of my favourite ways.
The Ingredients
2 aubergine
2 teaspoons miso paste
1 tbsp of runny honey
1 tsp toasted sesame oil
4 tbsp of hot water
1/2 cup brown rice
1 teaspoon turmeric
Juice 2 lemons
S/P to taste
1/4 cup Pomegranates
Bunch of Parsley
2 handfuls of Pak Choi
1/2 teaspoon chilli flakes
Juice of 1/2 lime
Method
In a dish stir together the ingredients for the marinade, adding the hot water last and stirring together to create a runnier marinade.
Slice the aubergine in half lengthwise, then score the flesh with a knife, cutting deep into the flesh without piercing the skin.
Place the aubergine in the dish, cut-side down into the marinade and leave to absorb all those wonderful flavours for about 30 minutes.
While these marinade, preheat the oven to 200°C. Pop them on a roasting tray lined with baking paper and leave to roast for around 30 minutes until cooked through.
Now time to get going on the rice. Add 1/2 cup brown rice to 1 cup of boiling water, a teaspoon of turmeric, and juice of 1 lemon. Bring to the boil and reduce to a simmer for 25 minutes or until light and fluffy. When fully cooked add in the juice of one more lemon and seasoning of Salt & Pepper.
For the lime Pak Choi, simply add a teaspoon of coconut oil or olive oil to a pan and once piping hot add in the Bokchoy and 1/2 teaspoon chilli flakes. Sautee for 5 minutes to cook and when done add in the juice of 1/2 a lime.
To serve, add your brown rice to a bowl with a garnish of pomegranate and parsley, topping with your miso roasted aubergine and a side of Lime Pak Choi!
