Roasted Miso Aubergine with sugar snap peas & crispy chilli oil
- 250g Tilda (Dry) Jasmine rice 0r 1 pouch of Tilda (Steamed) Jasmine rice
- 1 large aubergine, sliced lengthways
- 1 Tbsp red miso paste
- 1 Tbsp maple syrup
- 2 Tsp soy sauce
- 1 Tsp rice vinegar
- 1 Tbsp (2cm) fresh ginger, grated
- 1 Tbsp olive oil
- 160g sugar snap peas
- For the Crispy Chilli Oil (excess will keep in a jar for up to 6 months and is a go-to condiment for rice dishes!)
- 1/2 cup (80ML) of vegetable oil
- 2 Shallots, halved and sliced
- 4 cloves of garlic, thinly sliced
- 3 Tbsp whole dried deep red chillies (Kashmiri and/or, Sichuan), remove the stalks and seeds and roughly chop
- 2 star anise
- 2 Tsp ground Sichuan peppercorns
- 1 Tbsp sesame seeds
- 1 Tbsp Soy Sauce
- 1 Tsp sugar
- 1 Tsp salt
- To Serve
- Crispy chilli oil
- Garnish with spring onions
- Handful of chopped coriander
- Scattering of sesame seeds
Prepare the crispy chilli oil first so that this can be infusing while you prepare your dish. Start by heating the oil in a pan on a medium heat and add the sliced scallions. Fry these until they start to go brown and crispy then add the garlic. When they are golden brown, remove them from the oil, ensuring not to burn them as they will lose their sweet flavour and taste bitter. Place them on some kitchen roll, on a plate, and set aside.
In a separate heat safe bowl, add the chopped dried chilli’s, sesame seeds, soy sauce, sugar and salt.
With the oil on a medium heat, add the crushed peppercorns and star anise and gently simmer for 5 -8 minutes until fragrant or small bubbles appear from the spices. Remove the oil from the heat and strain the oil into the bowl of chilli mix. Discard the spices. Stir the chilli and oil mixture until the sugar and salt dissolve and the mixture fully infuses. Transfer the mixture to a sealable jar and let it cool.
Preheat the oven to 180c. On a baking tray, place the aubergines and score the flesh with a criss-cross pattern. Being careful not to slice through the skin.
In a mixing bowl combine the miso, maple syrup, soy sauce, rice vinegar, grated ginger, olive oil and make a smooth paste. Coat the aubergines with half of the mixture, ensuring that it is in all the cracks. Place the tray in the oven and cook the aubergines for 20 mins.
Meanwhile, cook your Tilda rice according to the packet instructions. If using Tilda dry rice cook 1 part rice to two parts water. Cover the pan and bring to the boil. Once boiling, do not remove the lid, reduce the heat to low and cook for 5 mins. Turn off the heat, do not lift the lid, and let the rice rest for a few minutes in the steam. The rice grains should separate nicely and not be too sticky.
After 20 mins, remove the aubergines out of the oven and recoat the aubergines with the remaining paste. Place back in the oven for another 10 mins.
For the sugar snap peas, heat some water in a pan and simmer for 5-6 minutes and drain. The peas should still have a nice crunch.
To serve, place the aubergine and rice onto a warm plate. Drizzle the crispy chilli oil over the rice. Top with spring onions, a sprinkle of sesame seeds and coriander.