Sticky miso aubergine traybake

• aubergines↗2

  halved lengthwise

• sesame oil↗2 tsp ч.л.
• white miso↗1 ½ tbsp ст.л.
• mirin↗1 tbsp ст.л.
• honey↗½ tbsp ст.л.
• cooked brown rice↗250g pouch г
• sesame seeds↗2 tsp ч.л.
• spring onions↗2

  finely sliced

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Score the flesh of the aubergines in a deep criss‑cross pattern, being careful not to cut through to the skin. Arrange on a baking tray lined with baking parchment and brush the flesh with the sesame oil. Turn so they’re cut‑side down, and roast for 15‑20 mins until just softening.

2. 2

   Meanwhile, combine the miso, mirin, honey and 1 tbsp water. Remove the aubergines from the oven and turn so they’re cut‑side up, then brush over the miso glaze. Return to the oven for 15‑20 mins, or until fully soft and caramelised.

3. 3

   Heat the grill to its highest setting and slide the aubergines under for 5 mins until bubbling (watch closely so the parchment doesn’t catch). Warm the rice following pack instructions, then top with the aubergines, sesame seeds and spring onions.