Grilled Aubergine Donburi with Sweet Miso Glaze
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 2 large aubergines
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake or dry sherry
- 1 tbsp caster sugar
- 1 tbsp sesame oil
- 300 g sushi rice
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 410 kcal
- Protein
- 8.5 g
- Carbohydrate
- 74.8 g
- of which sugars
- 12.7 g
- Fat
- 6.2 g
- of which saturates
- 0.9 g
- Fibre
- 7.2 g
- Salt
- 1.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Heat the grill to high. Halve the aubergines lengthways and score the cut side in a crosshatch, then brush all over with the sesame oil.
- 3
Grill cut-side up for 12-15 minutes until the flesh is soft enough to pierce easily with a knife.
- 4
Meanwhile, mix the white miso paste, mirin, sake and caster sugar in a small pan and warm gently for 1-2 minutes until smooth and glossy.
- 5
Brush the glaze thickly over the aubergine halves and grill for a further 3-4 minutes until bubbling and lightly charred in places.
- 6
Slice the aubergine thickly and arrange over bowls of the rice. Scatter with the toasted sesame seeds to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.