Aubergine and Edamame Donburi

Ingredients

• 2 aubergines
• 320 g Japanese short-grain rice
• 200 g edamame beans
• 2 tbsp white miso paste
• 2 tbsp tamari soy sauce
• 2 tbsp sesame oil
• 25 g fresh ginger
• 2 clove garlic cloves
• 20 g sesame seeds
• 3 spring onions

Method

1. 1

   Cook the rice according to packet instructions. Cook the edamame in boiling water for 3 minutes, then drain.

2. 2

   Halve the aubergines lengthways and score the flesh in a diamond pattern. Brush with sesame oil and place cut-side down in a hot frying pan for 5 minutes until golden.

3. 3

   Mix the miso paste, tamari, grated ginger, crushed garlic, and 2 tablespoons of water into a glaze. Flip the aubergines, spoon the glaze over the cut sides, and cook for a further 8 minutes until very tender.

4. 4

   Divide the rice among bowls. Place a glazed aubergine half on each and scatter the edamame around.

5. 5

   Finish with sesame seeds and sliced spring onions.