Miso-Glazed Aubergine with Brown Rice

Aubergine can be a bit sad if you don't treat it right. But roasted until soft and caramelised, then glazed with a sweet-savoury miso sauce? It's glorious. This is a simple, vegan dinner that feels fancy but requires almost no effort. The miso adds probiotics. The aubergine soaks up all the flavour. Serve it with brown rice and something green.

Ingredients (Serves 2):

• 1 large aubergine, halved lengthways
• 2 tbsp olive oil
• Salt
• 1 tbsp white miso paste
• 1 tbsp mirin or maple syrup
• 1 tbsp tamari or soy sauce
• 1 tsp sesame oil
• 1 tsp fresh ginger, grated
• Cooked brown rice and steamed greens to serve
• Sesame seeds and spring onion to garnish

Method:

1. Preheat oven to 200°C (180°C fan). Line a baking tray with parchment.
2. Score the cut sides of the aubergine in a criss-cross pattern, being careful not to cut through the skin.
3. Brush the cut sides generously with olive oil and sprinkle with salt. Place cut-side down on the tray.
4. Roast for 20–25 minutes, until the aubergine is soft and the cut sides are golden.
5. Meanwhile, mix the miso paste, mirin, tamari, sesame oil, and ginger in a small bowl.
6. Flip the aubergine halves cut-side up. Brush or spoon the miso glaze over the top.
7. Return to the oven for 5–10 minutes, until the glaze is bubbling and caramelised.
8. Serve on a bed of brown rice with steamed greens. Scatter with sesame seeds and spring onion.

Why it's gut-friendly: Miso is fermented, providing probiotics. Aubergine is rich in fibre and antioxidants. Brown rice provides prebiotic fibre to feed good gut bacteria. Ginger aids digestion.