Miso aubergine lettuce cups with rice

Method

1. Set the oven to 220°C (200°C fan) and line a baking tray. Cut the aubergine into 2 cm cubes, toss them with the sesame oil and a pinch of salt, and spread out on the tray.
2. Roast for 25 minutes, turning the cubes once, until soft and golden at the edges.
3. While that cooks, rinse the rice and tip it into a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then leave it covered off the heat.
4. Peel and finely grate the ginger. Whisk it in a small bowl with the miso, maple syrup, rice vinegar, tamari and 2 tbsp of water until smooth.
5. Slice the spring onions thinly. Pull apart the little gem and pick out the 6 to 8 biggest leaves to use as cups.
6. Spoon the miso sauce over the hot aubergine while it is still on the tray and toss well. Back in the oven for 3 minutes, until sticky.
7. Fluff the rice with a fork. Spoon some into each lettuce cup, add the aubergine, then finish with the spring onions and sesame seeds.

Tip Leftover miso paste keeps for months in the fridge; stir a spoonful into soup or a dressing.

Photo made with AI.

From Nosha · nosha.app