Miso Aubergine with Mixed Grains

This is one of those meals that feels both light and deeply satisfying. The aubergine turns incredibly soft as it roasts, soaking up that rich miso glaze while the grains bring texture and substance. It’s simple to prepare and perfect for a relaxed dinner or make-ahead lunch.

The secret to this dish is all in the balance of flavors. The miso adds a deep umami richness, paired with sweetness from the honey and brightness from the lime dressing. Together, it creates a bowl that feels hearty like a grain salad but with the comforting depth of a roasted vegetable dish.

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Miso Aubergine with Mixed Grains

This flavorful tray of roasted carrots and mushrooms brings deep savory notes thanks to a quick miso butter. It’s a simple side with bold seasonal flavors, perfect for busy weeknights or holiday tables.

Servings 4 people

Total Time 45 minutes mins

Equipment

• 2 Baking Sheet
• Parchment paper
• Mixing Bowl
• small bowl
• Sharp knife
• Chopping Board
• Spoon or spatula

Ingredients

For the aubergine

• 2 large aubergines sliced lengthways
• 1 garlic clove minced
• 1 tbsp soy sauce
• 2 tbsp miso paste
• 1 tbsp honey
• 1 tbsp sesame oil

For the dressing

• 2 tbsp soy sauce
• 2 tsp toasted sesame oil
• 2 tsp runny honey
• Juice of 2 limes
• For the mixed grains
• 7 oz frozen edamame 200g
• 2 packs Merchant Gourmet mixed grains
• Fresh coriander for serving

Garnish

• 1 bunch spring onions sliced
• Toasted sesame seeds
• 1 red chili finely sliced

Instructions

• Preheat the oven to 400ºF / 200ºC degrees.
• Score the aubergines diagonally both ways, creating a checkerboard pattern.
• Mix together the miso, honey, sesame oil, soy sauce, and garlic, then brush over all of the aubergine halves.
• Roast in the oven until golden and the flesh is tender.
• Mix together the dressing ingredients and set aside.
• Bring a pan of water to the boil, add the edamame, and cook for 5 minutes while microwaving the grain packets according to instructions.
• Once cooked, mix the edamame with the grains, pour over the dressing, and toss well to coat.
• To serve, spoon the grains onto a plate, sprinkle with coriander, place the roasted aubergine on top, then finish with spring onions, chili, and toasted sesame seeds.
  

Course: Main Course

Cuisine: Asian-Ispired

Keyword: Quick & Easy, Vegetarian

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