Fusion Fiesta: Sweet and Savory Miso-Glazed Aubergine with Sesame Rice and Pickled Vegetables
Hello, food enthusiasts! Al here, back again to share something truly delightful with you. As someone who loves exploring different flavours from around the world, I’ve been on a bit of a fusion journey lately, mixing and matching elements from different cuisines right in my UK kitchen. Today, I want to introduce you to one of my latest creations – a dish that beautifully combines the umami richness of Japanese cuisine with a touch of homegrown freshness: Miso-Glazed Aubergine with Sesame Rice and Pickled Vegetables.
Aubergine is a fantastic, versatile vegetable that absorbs flavours wonderfully, making it the perfect canvas for our sweet and savory miso glaze. Paired with delicate sesame rice and crisp pickled veggies, this dish offers a harmonious balance of textures and tastes that will leave you craving more.
This recipe is not only a feast for the taste buds but also incredibly satisfying to make. You’ll get to practice various cooking techniques, from baking and pickling to simmering the perfect pot of rice. Trust me, you don’t need to be a professional chef to nail this one – just follow the steps, and you’ll be whipping up a restaurant-quality meal in no time!
Ingredients:
- 2 medium aubergines
- 1/4 cup white miso paste (60g)
- 2 tablespoons mirin (30ml)
- 2 tablespoons soy sauce (30ml)
- 1 tablespoon sesame oil (15ml)
- 1 tablespoon sugar (15g)
- 1 tablespoon rice vinegar (15ml)
- 1/2 cup jasmine rice (100g)
- 1 1/4 cups water (300ml)
- 1 tablespoon sesame seeds (15g)
- 1 carrot, julienned
- 1 cucumber, julienned
- 1/2 cup rice vinegar (120ml) for pickling
- 2 tablespoons sugar (30g) for pickling
- 1 teaspoon salt (5g) for pickling
- 2 spring onions, finely chopped
- 1 tablespoon fresh coriander, chopped
Method:
Step 1: Prepare the Pickled Vegetables
- In a small saucepan, heat 1/2 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt over medium heat until the sugar and salt are dissolved.
- Remove from heat and allow to cool.
- Place the julienned carrot and cucumber in a bowl. Pour the cooled pickling liquid over the vegetables and set aside to pickle for at least 30 minutes.
Step 2: Cook the Sesame Rice
- Rinse 1/2 cup of jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice with 1 1/4 cups of water and bring to a boil.
- Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
- Remove from heat and let the rice sit, covered, for 5 minutes.
- Stir in 1 tablespoon of sesame seeds and set aside, keeping it warm.
Step 3: Prepare the Miso Glaze
- In a small bowl, whisk together 1/4 cup white miso paste, 2 tablespoons mirin, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon sugar, and 1 tablespoon rice vinegar until smooth.
Step 4: Cook the Aubergine
- Preheat the oven to 200°C (392°F).
- Cut the aubergines in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
- Place the aubergine halves on a baking sheet, flesh side up.
- Brush the miso glaze over the scored flesh of the aubergines.
- Bake in the preheated oven for 25-30 minutes, or until the aubergines are tender and the glaze is caramelized.
Step 5: Assemble the Dish
- Place a serving of sesame rice on each plate.
- Top with a miso-glazed aubergine half.
- Drain the pickled vegetables and serve them alongside the aubergine and rice.
- Garnish with finely chopped spring onions and fresh coriander.
There you have it! A delightful fusion dish that is sure to impress anyone you cook it for. It’s colourful, full of flavour, and perfect for a cozy night in or a special weekend treat. Give it a go, and don’t forget to share your thoughts and photos in the comments below. Happy cooking!
Ingredients
- 2 medium aubergines
- 1/4 cup white miso paste (60g)
- 2 tablespoons mirin (30ml)
- 2 tablespoons soy sauce (30ml)
- 1 tablespoon sesame oil (15ml)
- 1 tablespoon sugar (15g)
- 1 tablespoon rice vinegar (15ml)
- 1/2 cup jasmine rice (100g)
- 1 1/4 cups water (300ml)
- 1 tablespoon sesame seeds (15g)
- 1 carrot, julienned
- 1 cucumber, julienned
- 1/2 cup rice vinegar (120ml) for pickling
- 2 tablespoons sugar (30g) for pickling
- 1 teaspoon salt (5g) for pickling
- 2 spring onions, finely chopped
- 1 tablespoon fresh coriander, chopped
Method
Method
Step 1: Prepare the Pickled Vegetables
- In a small saucepan, heat 1/2 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt over medium heat until the sugar and salt are dissolved.
- Remove from heat and allow to cool.
- Place the julienned carrot and cucumber in a bowl. Pour the cooled pickling liquid over the vegetables and set aside to pickle for at least 30 minutes.
Step 2: Cook the Sesame Rice
- Rinse 1/2 cup of jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice with 1 1/4 cups of water and bring to a boil.
- Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
- Remove from heat and let the rice sit, covered, for 5 minutes.
- Stir in 1 tablespoon of sesame seeds and set aside, keeping it warm.
Step 3: Prepare the Miso Glaze
- In a small bowl, whisk together 1/4 cup white miso paste, 2 tablespoons mirin, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon sugar, and 1 tablespoon rice vinegar until smooth.
Step 4: Cook the Aubergine
- Preheat the oven to 200°C (392°F).
- Cut the aubergines in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
- Place the aubergine halves on a baking sheet, flesh side up.
- Brush the miso glaze over the scored flesh of the aubergines.
- Bake in the preheated oven for 25-30 minutes, or until the aubergines are tender and the glaze is caramelized.
Step 5: Assemble the Dish
- Place a serving of sesame rice on each plate.
- Top with a miso-glazed aubergine half.
- Drain the pickled vegetables and serve them alongside the aubergine and rice.
- Garnish with finely chopped spring onions and fresh coriander.
