Miso-glazed aubergine recipe
Created by The Tesco Recipes team
Pack in the flavour in just 25 minutes! Here we've grilled aubergine slices then glazed them with a zingy, sweet and spicy sauce. Served with courgette and pea-studded rice, this is one healthy, plant-based dinner you'll want to make again and again.
See method- Serves 4
- Takes 25 mins
- 308 calories / serving
- Vegan
- Gluten-free
- Vegetarian
- Healthy
- Dairy-free
Ingredients
- 200g long-grain rice
- 150g frozen peas
- 1 courgette, grated
- 2 aubergines, halved lengthways and cut into 1.5cm half-moons
- 2 tbsp vegetable oil
- 2 tbsp miso paste
- 3cm piece fresh ginger, peeled and grated
- ½ tsp caster sugar
- 1 lime, zested, ½ juiced, ½ cut into wedges
- 3 spring onions, sliced
- 1 red chilli, sliced
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1300kJ 308.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 0.9g
- Sugars
- 8g
of the Reference intake
Carbohydrate 45.9gProtein 8.4gFibre 6.6g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Preheat the grill to high. Cook the rice to pack instructions, adding the peas for the last 5 mins. Drain, then stir through the grated courgette.
- Meanwhile, toss the aubergines in the oil on a baking tray. Arrange in a single layer, then grill for 5-6 mins each side until softened and lightly charred.
- Mix together the miso paste, ginger, sugar and lime juice and half the zest, then brush half the glaze over the aubergine pieces. Grill for another 2-3 mins until bubbling, then carefully turn over and repeat.
- Stir half the spring onions through the rice mixture, then divide among plates and top with the aubergines. Serve scattered with the chilli, remaining spring onions and lime zest, with the lime wedges on the side.
- See more Aubergine recipes
