Miso Aubergines with Brown Rice and Green Beans

Ingredients by component

Miso-glazed aubergine

• 700 g aubergines
• 20 ml olive oil
• 25 g white miso
• 20 ml maple syrup
• 15 ml rice vinegar

Brown rice

• 150 g dry brown rice
• 450 ml water
• 2 g salt

Lemony green beans

• 500 g green beans
• 20 ml olive oil
• 20 ml lemon juice
• 3 g salt

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Miso-glazed aubergine: Halve aubergines lengthways and score the flesh halfway down in a diamond pattern. Brush with oil and roast at 210°C for 30 minutes.
3. Miso-glazed aubergine: Mix miso, syrup and vinegar. Brush a thin layer over the tender flesh and roast for another 8–10 minutes, watching to prevent burning.
4. Brown rice: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 30 minutes or according to the packet until fully cooked.
5. Brown rice: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.
6. Lemony green beans: Trim green beans and boil for 8–10 minutes until tender but not mushy. Drain.
7. Lemony green beans: Toss while warm with oil, lemon and salt. For a cold version, first rinse under cold water and dry.
8. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.