300g brown sushi rice
4 long slim aubergines
2 tbsp white miso paste
2 tbsp runny honey
2 tbsp mirin
pinch of chilli
splash of soy sauce
4 tbsp sesame seeds
2 tbsp rice wine vinegar
- Cook the sushi rice: Wash the sushi rice three times in cold water, boil.
- Cut the aubergines in half lengthways, cut the flesh in a crisscross pattern without cutting into the skin. Brush both sides of each aubergine with oil. Place on baking tray cut side down and grill for 5 minutes, then turn them over and grill for further 5 minutes, until soft. Turn the oven to 220°C and turn off the grill.
- Mix the miso in a bowl with honey, mirin, chili and a tablespoon of hot water. Rub the cut side of the aubergines with the miso mixture and put back into the oven to cook for 15 minutes.
- Take the aubergines out of the oven and sprinkle with the sesame seeds. Take the lid off the rice and stir in the brown rice vinegar.