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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
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
