Recipes Vegan

Miso Aubergine Rice Bowl

15th April 2020

Japanese rice bowl

This healthy vegetarian rice bowl uses Nojo’s white miso sauce to give a rich, savoury taste with minimal effort and without lots of different ingredients. Slow roasting the aubergines gives them a delicious texture and flavour that pairs perfectly with miso.  


  • Serves 2
  • 60 minutes (hands on time 20 minutes)
  • Vegetarian, vegan, gluten free 


  • 1 medium/large aubergine
  • 100g brown rice
  • 1 small pak choi 
  • 2 spring onions
  • 1 tsp sesame seeds 
  • ½ small red chilli 
  • 2 tbsps Nojo white miso sauce 
  • Sesame oil  


  1. Preheat the oven to 200C. Cut the aubergine in ½ lengthwise and score a crisscross pattern with a sharp knife and sprinkle with salt.
  2. Once the oven is at temperature, put the aubergine halves cut side down onto a greaseproof paper lined baking tray and roast for 30 minutes or until soft.
  3. Rinse the rice under cold water, then cook in salted boiling water according to pack instructions – around 30 minutes. Once cooked drain well and toss in a bowl with a little sesame oil.
  4. While the rice is cooking, toast the sesame seeds in a dry pan until lightly golden, then remove from the pan immediately to stop them burning. Finely slice the spring onions and finely chop the chilli. 
  5. When the aubergines are soft, carefully turn over and drizzle with a little sesame oil and cook for 10 minutes until lightly browned. Brush 1tbsp Nojo sauce over the top and roast for another 10 minutes. 
  6. Cut the pak choi in half lengthways and steam for 3-4 minutes until tender. Drain well. 
  7. Divide the rice between two bowls, top each with a piece of pak choi and an aubergine half. Drizzle the rice with 1 tbsp Nojo sauce and sprinkle with the sliced spring onions, chopped chilli and toasted sesame seeds.

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