Some nights, I just want something sticky and salty-sweet that feels like takeaway but without the guilt (or the £23 on Deliveroo). That’s where this sticky miso aubergine comes in — it’s warm, silky, and glazed in all the best things: miso, chilli jam, soy… it’s basically aubergine in its most delicious form.
The first time I made this, I was slightly skeptical — boiling aubergine? Felt odd. But the result? Melt-in-your-mouth inside with a crispy edge and a glaze that clings to every curve like it’s meant to be there. And that coconut rice on the side? Stupidly simple but wildly good. It’s one of those “how is this so flavourful with so little effort?” moments. You’ll want to lick the plate. I did.
Why You’ll Love It
- The glaze is unreal — sweet, tangy, umami-packed
- That coconut rice? Game changer
- It’s vegetarian and filling without being heavy
- No fancy techniques, just clever timing
- It all cooks in under 30 minutes
- Feels like comfort food with a bit of flair
Ingredients
- 1 large aubergine (about 400g)
- 150g basmati rice
- 2 tbsp desiccated coconut
- 1 lime
- Olive oil
- 1 heaped tbsp white miso paste
- 1 tbsp low-salt soy sauce
- 1 tbsp runny honey
- 1 tbsp rice wine vinegar
- 1 tbsp chilli jam
- 2 tbsp toasted sesame seeds
- Seasonal salad, to serve
How to Make It
Steam the aubergine till soft and sulky:
Halve the aubergine lengthways and place it skin-side up in a wide non-stick pan with 1cm of boiling water. Cover and let it steam away for 10 minutes. It should go soft but not collapse.
Get that rice on the go:
Add the basmati rice, desiccated coconut, a pinch of salt, and 300ml boiling water to a saucepan. Toss in half the lime. Cover and simmer on medium heat for about 12 minutes, until the water’s absorbed and the rice is fluffy.
Start crisping the aubergine:
Uncover the pan, let any water cook off, then add a good drizzle of olive oil. Let the aubergine fry gently for a few minutes so the skin gets some crisp.
Whip up that magical glaze:
Mix the miso, soy sauce, honey, rice vinegar, and chilli jam in a small bowl. It should be thick, glossy, and smell amazing. Give it a little taste — you’ll know.
Glaze and sizzle time:
Flip the aubergine so it’s skin-side down. Spoon the glaze generously over the flesh. Let it fry on low heat for 3 minutes until everything’s sticky, shiny, and caramelised. You’ll want to hover here — the smell is outrageous.
Plate it like you mean it:
Transfer the aubergine to a plate and fold each half in on itself like a soft taco. Sprinkle with sesame seeds. Fluff up your rice, discard the lime, and serve it alongside. Add a light seasonal salad and fresh lime wedges for good measure.
Common Mistakes and How to Dodge Them
Why’s my aubergine tough?
You probably didn’t steam it long enough. It should be soft enough to cut with a spoon before you fry it.
Glaze burned a bit… what happened?
Too hot, too fast. Fry on low once the glaze goes in. It’s sugary, so it caramelises quickly — keep an eye on it.
Rice stuck to the bottom?
Lid wasn’t tight enough or heat too high. Low and slow wins here — and don’t peek too soon!
Too salty?
Miso + soy can pack a punch. Use low-salt soy and taste the glaze before committing.
Storage and Reheating
- Fridge: Store rice and aubergine separately. Good for 2 days.
- Microwave: Works fine for both — add a splash of water to the rice.
- Pan reheat: Aubergine gets crispier this way, which is a win.
- Freezer: Rice freezes better than the aubergine, which can go mushy.
Frequently Asked Questions
Can I make this vegan?
Yes! Just swap the honey for maple syrup or agave. Everything else is plant-based.
What can I use instead of chilli jam?
Try a mix of sriracha and a little extra honey or sugar. Even sweet chilli sauce in a pinch.
Do I have to fold the aubergine?
Nope, it’s just for fun (and presentation). You can leave them flat — still tastes amazing.
Is coconut rice sweet?
Not really — just fragrant and slightly nutty. It balances the sticky glaze perfectly.
Nutrition Facts (Per Serving):
- Calories: ~420 kcal
- Fat: 13g
- Carbs: 60g
- Protein: 6g
- Sodium: Medium-high
- Sugar: ~11g
Jamie Oliver Vegetarian Sticky Miso Aubergine
Description
Tender steamed aubergine pan-fried in a glossy miso-honey-chilli glaze, served with fragrant coconut rice and toasted sesame seeds.
Ingredients
Instructions
- Steam halved aubergine in 1cm water, covered, for 10 mins.
- Cook rice with coconut, lime, salt, and 300ml boiling water for 12 mins.
- Let aubergine water cook off, then crisp skin-side in olive oil.
- Mix glaze ingredients. Flip aubergine, pour glaze over, fry 3 mins.
- Fold aubergine halves, sprinkle sesame seeds, serve with rice and salad.
Notes
- Steaming first makes the aubergine soft and silky — don’t skip.
- Glaze can burn easily — use low heat when frying.
- Coconut in the rice adds subtle flavour, not sweetness.
- Fresh lime wedges at the end brighten the whole dish.