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Miso Roasted Aubergine with Rainbow Chard and Soy Dressing

October 11, 2017 By All That I'm Eating 14 Comments

There’s a bit of a miso theme on the blog at the moment. For two reasons: firstly, miso is delicious and secondly, it’s expensive and you have to buy quite a lot. So I needed to use up my stash and I really wanted to have a go at my own miso roasted aubergine. Most of the ingredients used are pretty standard store cupboard staples; I was pretty amazed how much more than the sum of its parts this recipe is. It’s fantastic, if I do say so myself, and my miso glaze and my soy dressing will be making many future appearances in my kitchen.

miso roasted aubergine with chard and brown rice

Ingredients

You will need (for two):

  • 2 aubergines (normal purple ones are fine but if you can get stripy or white ones they do look lovely and are slightly smaller)
  • 150g brown rice
  • 5 stalks of chard roughly chopped

For the miso glaze:

  • 2 tbsp white miso paste
  • 1 tbsp soy sauce
  • 1 tsp runny honey (use maple syrup or agave to make it vegan)
  • 1 tsp water
  • 1 tbsp rapeseed oil

For the dressing:

  • 2 tbsp finely chopped red onion
  • 1 tsp pickled ginger
  • 1 tbsp soy sauce
  • 1 tbsp rapeseed oil
  • Juice 1 lime
  • black pepper
  • 1 tsp sugar

making the soy dressing

Method

Whisk together the ingredients for the miso glaze. Preheat an oven to 160C.

Cut the aubergines in half then slice through the aubergine flesh, almost down to the skin, in a criss cross pattern. Spread the miso glaze over all the aubergine halves then place in the oven, miso side up, and bake for 40-45 minutes or until the aubergine is beautifully soft.

While the aubergine is baking cook the rice according packet instructions, time it so that it will finish cooking just as the aubergines are ready.

Five minutes before the rice is cooked place the chard in a steamer and steam it above the rice.

Whisk together all the ingredients for the dressing.

Drain the rice and chard then mix them together with the dressing.

Serve in bowls with the aubergine on top.

miso roasted aubergine close up

I love this recipe because I can already see how I can change it depending on my mood; adding some finely chopped chilli or a drizzle of sesame oil to the dressing, some toasted sesame seeds would be delicious on top of the aubergine and a little scrambled egg added to the rice would be amazing. The depth of flavour from the miso partnered with a little sweetness is outstanding and with soft, roasted aubergine I think it’s fair to say this is a match made in heaven. The dressing is so fresh and vibrant it would be great as a dipping sauce and with a whole host of other salads. Vegetarian, vegan if you don’t use honey, comforting, wholesome and healthy, I really hope you give this a try.

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Filed Under: Aubergine, Autumn, Chard, Dinner, Ginger, Honey, Lime, Miso, October, Onion, Recipes By Month, Rice, Seasons, Store Cupboard, Vegan, Vegetables, Vegetarian Tagged With: miso, recipe, vegan

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Comments

  1. angiesrecipes says

    October 12, 2017 at 08:31

    I love that miso glaze! Bet it would be really great for some winter squashes or root veggies. This is a yum and healthy dish, Caroline

    Reply
  2. David says

    October 12, 2017 at 13:43

    I have never cooked with miso, and I really have no excuse. I love it, too. I definitely want to try this, as I am in an eggplant mood these days. Thanks, Caroline!

    Reply
  3. Miriam says

    October 12, 2017 at 14:23

    Miso has such a beautiful distinct taste and I love its saltiness – nice how you combined it with a little bit of honey. Looks delicous!

    Miriam x

    Reply
  4. cheri says

    October 12, 2017 at 16:46

    Hi Caroline, I’ve been enjoying your miso recipes, this one in particular, love how the eggplants look with the miso sauce.

    Reply
  5. heather (delicious not gorgeous) says

    October 13, 2017 at 03:37

    keep the miso trend coming! i feel like eggplants go so well with miso (followed closely by tofu and sea bass), so this sounds delicious and so warming for fall/winter!

    Reply
  6. grace says

    October 13, 2017 at 13:49

    this looks and sounds like something i’d order at a fancy restaurant! very delicious dish, caroline!

    Reply
  7. Monica says

    October 13, 2017 at 16:11

    Great share! I also have a big tub of miso in my fridge. I mainly just use it for miso glaze salmon and need more ideas as well. This looks delicious!!

    Reply
  8. The-FoodTrotter says

    October 15, 2017 at 10:35

    Nice claze I never thought about it but it does look nice 🙂 As someone said earlier I’d like to try that also on salmon 🙂

    Reply
  9. Alida says

    October 16, 2017 at 14:43

    I really like these Asian flavours. Your recipe is very interesting. I have still lots to learn about this type of cooking. I love it though.

    Reply
  10. Emma | Bake Then Eat says

    October 16, 2017 at 21:21

    That glaze…. yummy sounds delicious. I love this dish it’s perfect for me.

    Reply
  11. Liz says

    October 17, 2017 at 00:31

    I have a package of miso that I’ve never even opened! Thanks for giving me a reason to use it—this eggplant looks phenomenal!

    Reply
  12. Emma Amoscato says

    October 18, 2017 at 09:25

    I’ve never really known what to do with Miso apart from have it in a soup so this is really interesting. And it’s nice to aubergine as the main ingredient. #freefromfridays

    Reply
  13. Marcelle/A Little Fish in the Kitchen says

    November 4, 2017 at 11:10

    I love miso, although I’ve never made a dish with it at home. I will be adventurous and try one of your terrific recipes soon! This one sounds wonderful…love rainbow chard too!

    Reply
  14. Anca says

    November 22, 2017 at 13:20

    The aubergines look amazing and I’m sure they were delicious too with miso.

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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