Niki Webster's Miso & Maple-Glazed Aubergine With Sticky Coconut Rice

Name: Niki Webster's Miso & Maple-Glazed Aubergine With Sticky Coconut Rice
Cuisine: Asian, Japanese
Ingredients: 2 medium aubergines; 2 tablespoons olive oil; 1 tablespoon coconut oil; 6 spring onions, chopped; a thumb-sized piece of ginger, peeled and grated; 200g basmati rice, rinsed well and drained; 400ml light coconut milk; sea salt flakes; 1 tablespoon maple syrup; 1 teaspoon brown rice miso; 1 tablespoon tamari; 1 tablespoon mirin; 1 tablespoon sriracha sauce; 1 tablespoon toasted sesame oil; 1 teaspoon toasted sesame oil; a handful of green beans, chopped diagonally; 2 tablespoons roasted peanuts, lightly crushed; ¼ cucumber, sliced into ribbons; a handful of coriander leaves; a handful of mint leaves; 1 tablespoon sesame seeds; 1 spring onion, sliced

Instructions

Recipe by Niki Webster. Rebel Recipes by Niki Webster is out now (Bloomsbury Absolute, RRP £26). Photos: Kris Kirkham. This dish has everything I want – sweet, sticky and slightly salty miso-roasted aubergine on a bed of creamy coconut rice with crunchy green beans and topped with crushed roasted peanuts and fresh herbs. It’s pretty special. Inspired by Thai and Japanese flavours, it’s a combination that makes a light yet impressive dinner.

Updated at: Sun, 04 May 2025 01:25:48 GMT