Sesame-roasted aubergine with black rice & peanut sauce

Sesame-roasted aubergine with black rice & peanut sauce

Sesame-roasted aubergine with black rice & peanut sauce / Serves 2

  • 100g black rice
  • 1 tbsp rice wine vinegar
  • 1 aubergine
  • 1 tbsp sesame oil
  • 2 tbsp white sesame seeds, plus extra to serve
  • 6 spring onions
  • 1 small green chilli, finely chopped & deseeded
  • Half lime, cut into wedges


  • 1 tbsp maple syrup
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tbsp water


  • 3 tbsp peanut butter
  • thumb sized piece of ginger, grated
  • 1 tbsp rice wine vinegar
  • 1 tsp white miso
  • 1 tsp soy sauce
  • 1 tsp maple syrup
  • Juice of half a lime


Turn on your grill. Weigh out the rice in a measuring jug, making a note of the level it comes to, then rinse and put into a pan. Add twice the amount of water (boiled, from a kettle) and bring to the boil, then place a lid on the pan and simmer for 35 minutes. Once ready, drain and then stir in the rice wine vinegar and a good pinch of sea salt.

Meanwhile, cut the aubergine in half lengthways, then lightly score the flesh in a criss-cross pattern. Brush both sides of each half with the sesame oil. Place on a baking tray cut-side down, grill for 5 minutes, then turn over and grill for an additional five minutes until soft. Remove and place aside, turning the grill off. Turn on the oven at 220C. 

While the aubergines are still grilling, mix the maple syrup, mirin, soy sauce and water together. When the aubergine has been removed from the grill, brush the mixture on the cut sides of the aubergine then place in the oven, face-up, for 15 minutes. 

Finely slice the spring onions into very thin strips lengthways, then place in a bowl of iced water until ready to serve. 

Prepare the peanut & miso sauce by whisking together the peanut butter, ginger, rice wine vinegar, miso, soy sauce, maple syrup and lime juice. 

Once the aubergine is ready, remove from the oven and top with the sesame seeds. To serve, spoon the black rice beside the aubergine, then spoon over over any sticky sauce left on the baking tray, plus a good drizzle of the peanut sauce, a scattering of spring onions and green chilli and extra sesame seeds. Serve with a couple of line wedges on each plate.