Grilled Chickpea Miso Aubergine Bowl

About recipe

Savor the simplicity and depth of our Grilled Chickpea Miso Aubergine Bowl, where the creamy richness of aubergine meets the umami-packed Chickpea Miso sauce. This dish is a beautiful symphony of traditional Japanese flavors and the plant-based versatility of chickpeas. With just a handful of wholesome ingredients and easy-to-follow steps, you can transform your dinner into a gourmet experience. Perfectly cooked Japanese rice serves as the base for the succulent, miso-glazed aubergine, with the crunch of green onions and the delicate aroma of nori adding the finishing touches. Ideal for a comforting meal that doesn’t compromise on taste or nutrition, this bowl promises to be a new favorite in your culinary repertoire.

Photo and Recipe by @nori_oficial_

Ingredients / For 2 persons

300g of Cooked Japanese Rice
A: 3 tbsp of Chickpea Miso
A: 3 tbsp of Mirin
A: 2 tbsp of Cooking Sake or White Wine
A: 2 tbsp of Soy Sauce
Green Onions, finely sliced, for garnish
Nori Seaweed, thinly cut, to taste
100 ml of Sunflower Oil
100 ml of Water

Instructions

1. Combine all the ingredients for the Chickpea Miso sauce (A) in a bowl and set aside.
2. Slice the aubergine lengthwise into two halves and score the flesh in a crisscross pattern.
3. Heat 50 ml of oil in a sauté pan. Place the aubergine halves, cut side down, and cook over medium heat until they start to brown.
4. Add 50 ml of water, cover the pan, and allow the aubergine to simmer over low heat for 5 minutes.
5. Remove the lid, add the remaining 50 ml of water, cover again, and continue to cook for another 5 minutes or until the aubergine is tender.
6. Pour the Chickpea Miso sauce over the aubergine, ensuring it's well coated, and cook for a further minute.
7. Remove the aubergine from the pan and set aside.
8. Place the cooked rice into a bowl, and top with the aubergine.
9. Drizzle the remaining sauce from the pan over the aubergine and rice.
10. Garnish with sliced green onions and roasted seaweed.