The finished recipe. Miso Aubergine with Rice and EdamameIngredients 1 to 6. Two large, about 600 g Aubergine (Halved lengthways and the flesh scored in a diamond pattern.). 2 tbsp (36 g) White miso paste. 2 tsp (14 g) Maple syrup. 1 tbsp (15 g) Tamari. 2 tsp (8 g) Toasted sesame oil. 6 g Rapeseed oilIngredients 7 to 12. 250 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 200 g Edamame beans, shelled (Shelled weight. In the pod, about half of what you weigh is pod.). 40 g Spring onion. 8 g Sesame seeds. A thumb, grated Fresh ginger. 1 tbsp Rice vinegarStep 1. Brush the cut faces with the rapeseed oil and roast the aubergines cut side down at 200°C for 25 minutes until the flesh is soft when pressed.Step 2. Stir the miso, maple syrup, tamari, sesame oil, ginger and vinegar into a glaze.Step 3. Turn the aubergines over, spread the glaze thickly over the scored flesh and grill on high for five to eight minutes until the surface bubbles and darkens in patches.Step 4. Serve on the rice with the edamame, warmed in boiling water for two minutes, the sliced spring onion and the sesame seeds.
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