Miso Aubergine With Sticky Toasted Sesame Oil & Coconut Basmati

Start by cutting the aubergine in half lengthways. Score the insides of each aubergine half with a sharp knife in a criss cross pattern, then sprinkle the aubergines with the salt and set them aside for 10 minutes whilst you preheat your oven to 180°C.

In the meantime, prepare the coconut rice – wash the rice in a little water, then drain and pour 300ml of water into the saucepan. Add the coconut oil and desiccated coconut to the water, close the saucepan with a lid and bring to a boil over medium/high heat. Once the water boils, turn off the stove and, keeping the lid on, allow for the rice to cook whilst you prepare the aubergines.

Brush the aubergines with 1 tablespoon of Mr Organic Toasted Sesame Oil and place them into the preheated oven for 10 minutes.

In a small bowl, combine 1 teaspoon of toasted sesame oil, brown miso paste, lemon juice and maple syrup, then carefully remove the aubergines from the hot oven and spread the mixture onto both halves. Return them to the oven and roast the aubergines for a further 10-15 minutes or until soft and golden. The miso mixture should be wonderfully caramelised at this point.

Remove the aubergines from the oven and serve them immediately alongside the fluffy coconut rice and a dollop of coconut yogurt with each portion.