Jamie Oliver Vegetarian Sticky Miso Aubergine

This easy Sticky Miso Aubergine by Jamie Oliver is a quick and flavorful vegetarian meal. The tender aubergine is glazed with a rich miso-soy sauce and then crisped to perfection. Served with fragrant coconut rice and a fresh salad, it’s a simple yet satisfying dish. You can swap chilli jam for sriracha or add sesame oil for extra depth.

Ingredients Needed

• 1 large aubergine (400g / 14oz)
• 150g / ¾ cup basmati rice
• 2 tbsp desiccated coconut
• 1 lime, halved
• 1 tbsp olive oil
• 1 heaped tbsp 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 Vegetarian Sticky Miso Aubergine

1. Cook the aubergine: Halve the aubergine lengthways and place skin-side up in a large non-stick pan with 1cm / ⅓ inch of boiling water. Cover and boil for 10 minutes.
2. Prepare the rice: In a saucepan, add the rice, desiccated coconut, a pinch of sea salt, and 300ml / 1¼ cups boiling water. Add half the lime, cover, and cook over medium heat for 12 minutes until the rice is tender and the water is absorbed.
3. Crisp the aubergine: Uncover the aubergine and let any excess water evaporate. Add the olive oil and let it fry for a few minutes until crispy.
4. Make the glaze: In a small bowl, mix the miso paste, soy sauce, honey, rice wine vinegar, and chilli jam.
5. Glaze and fry: Flip the aubergine, drizzle with the glaze, and fry skin-side down over low heat for 3 minutes until crispy.
6. Serve: Transfer to plates, fold the aubergine pieces in half, and sprinkle with sesame seeds. Spoon over any remaining glaze. Fluff the rice, discard the lime, and serve alongside a fresh salad and lime wedges for squeezing.

Recipe Tips

• Boil the aubergine properly: Make sure to cover the pan while boiling so the aubergine softens evenly. This helps it absorb the glaze better.
• Crisp up the skin: Let the aubergine fry for a few minutes after the water evaporates to get a golden, crispy texture.
• Don’t skip the coconut in the rice: It adds a subtle sweetness that pairs perfectly with the miso glaze.
• Adjust the spice level: If you like it spicier, add extra chilli jam or a pinch of red pepper flakes to the glaze.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Sticky Miso Aubergine cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
• Reheat: Heat a non-stick pan over low heat. Add the aubergine and warm for 3–4 minutes, flipping once, until heated through.

Nutrition Facts

Serving Size: 1 serving

• Calories: 543
• Total Fat: 17.2g
• Saturated Fat: 5.9g
• Total Carbohydrate: 92.1g
• Dietary Fiber: 8.5g
• Sugars: 20.2g
• Protein: 12g

Try More Jamie Oliver Recipes:

• Jamie Oliver Vegetarian Charred Aubergine Parmigiana
• Jamie Oliver Vegetarian Shepherds Pie
• Jamie Oliver Vegetarian Enchiladas
• Jamie Oliver Vegetarian Cottage Pie