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Roasted Miso Aubergine Rice Bowls with Ginger Cucumber

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Caramelised miso aubergine and mushrooms over rice with a sharp ginger cucumber salad and spring onions.

Start planningStart cookingIngredients
35 min590 kcal4 base servingsDinnerVeganFamily Friendly
ContainsGluten, Soya
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Recipe and nutrition estimates

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Focus ingredients: aubergines, miso paste, chestnut mushrooms, cucumber

Dietary fit: Vegan, Vegetarian, Dairy-free, Lower Sugar

Serving tip: Add the miso glaze near the end of roasting so its sugars caramelise without burning.

Roasted Miso Aubergine Rice Bowls with Ginger Cucumber plated and ready to serve.

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Ingredients

What you need

  • 3 aubergine
  • 300g chestnut mushrooms
  • 300g basmati rice
  • 1 cucumber
  • 3 tbsp miso paste
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 3 tbsp rice vinegar
  • 30g fresh ginger
  • 2 cloves garlic
  • 6 spring onions
  • 20g fresh coriander
  • 3 tbsp vegetable oil
  • 1/4 tsp black pepper

You'll also need

large roasting tray, saucepan, small bowl, fine grater

Method

Step by step

Up to 8 clear steps
  1. Roasted Miso Aubergine Rice Bowls with Ginger Cucumber cooking step 1: Prepare the vegetables.
    Step 1

    Prepare the vegetables

    Heat the oven to 220C/200C fan/gas 7. Cut the aubergines into 3cm chunks, quarter the chestnut mushrooms, grate the garlic and half the fresh ginger, then thinly slice the spring onions.

    7 min
  2. Roasted Miso Aubergine Rice Bowls with Ginger Cucumber cooking step 2: Roast the aubergine.
    Step 2

    Roast the aubergine

    Toss the aubergines and mushrooms with 2 tablespoons vegetable oil on a large roasting tray. Roast for 15 minutes, turn the pieces, then roast for 5 minutes more until the aubergine is soft and golden at the edges.

    20 min
  3. Roasted Miso Aubergine Rice Bowls with Ginger Cucumber cooking step 3: Cook the rice.
    Step 3

    Cook the rice

    Meanwhile, rinse the basmati rice until the water runs mostly clear. Cook it following the pack instructions for 10 to 12 minutes, then drain if needed and leave covered for 5 minutes before fluffing.

    17 min
  4. Roasted Miso Aubergine Rice Bowls with Ginger Cucumber cooking step 4: Glaze the vegetables.
    Step 4

    Glaze the vegetables

    Mix the miso paste, soy sauce, maple syrup, grated garlic, 1 tablespoon rice vinegar and 2 tablespoons water, then season the glaze with the black pepper. Pour over the roasted aubergines and mushrooms, toss well, then roast for 3 minutes until glossy and caramelised.

    5 min
  5. Roasted Miso Aubergine Rice Bowls with Ginger Cucumber cooking step 5: Make the ginger cucumber.
    Step 5

    Make the ginger cucumber

    Halve and thinly slice the cucumber. Cut the remaining ginger into fine matchsticks, then toss both with the remaining 2 tablespoons rice vinegar and remaining 1 tablespoon vegetable oil. Leave for 5 minutes to lightly pickle.

    5 min
  6. Roasted Miso Aubergine Rice Bowls with Ginger Cucumber cooking step 6: Build the bowls.
    Step 6

    Build the bowls

    Chop the coriander. Divide the rice between bowls, spoon over the roasted miso aubergines and mushrooms, then add the ginger cucumber. Finish with the spring onions and coriander.