Miso aubergine traybake

Ingredients

• 2 aubergines

• 2 tbsp rapeseed oil

• 1 tbsp white miso

• 1 tbsp rice vinegar

• 1 tbsp soy sauce

• 1 tsp maple syrup

• 150 g brown rice

• 2 spring onions

• 1 tsp sesame seeds

• Salt and pepper

Method

1. Heat the oven to 200°C (180°C fan). Halve the aubergines lengthways, score the flesh in a criss-cross, brush with the oil and roast cut side up on a tray for 25 minutes.

2. Meanwhile, simmer the rice in plenty of water for 25 minutes and drain. Mix the miso, vinegar, soy sauce and maple syrup.

3. Brush the glaze over the aubergines and roast for 10 more minutes, until dark at the edges. Serve on the rice with the sliced spring onions and the sesame seeds.