Looking for a nice vegan dinner recipe? This miso aubergine with wild rice is a great option! It’s very tasty and super easy to make. The miso paste gives the aubergine a lot of flavor and the oven will do all the work for you. I served the miso aubergine with wild rice for a nutritious meal. Read on for the vegan dinner recipe for miso aubergine with wild rice.
Did you ever use miso? Miso is a Japanese paste that is made from fermented soy beans. Not many people in the Netherlands use it yet, and that’s a shame because it really adds a lot of flavor to your dish. And miso paste is vegan and very nutritious. I love the organic miso paste from Clearspring. It’s made from fermented soy beans, cultured brown rice, sea salt and water. The soy beans and the brown rice are organically grown. The owner of Clearspring lived in Japan for 18 years and discovered miso paste there. He brought it to Europe and I’m very happy for it!
You can use miso instead of salt in all kinds of dishes. It’s very popular as a flavoring in noodle dishes. But it’s also great as a marinade for vegetables or tofu.
I used the miso paste to marinate aubergine. It’s super easy, you just cut an aubergine in two and spread out the miso paste over the cut flesh.
I carved the aubergine with a few cuts before I spread over the miso paste, so that the marinade enters the inside of the aubergine as well. This gives the whole aubergine flavor and not only the top. You just put the miso aubergine in the oven and that’s all you have to do with it.
I served my miso aubergine with organic brown and wild rice. I got a package from Clearspring that has organic brown and wild rice with Japanese Tamarai Soy sauce. The great thing about this particular rice is not only the flavor, but also that you only have to microwave it for 90 seconds and it’s done! The downside of many types of rice for me, is that it often has a long boiling time. This one is done in just 1.5 minute.
It’s organic, gluten free and vegan.
This dinner recipe is completely vegan. It’s free from meat and fish but also free from any other animal products. It’s also gluten-free and I only used organic ingredients. Making this dinner recipe perfect for those with allergies or dietary wishes.
Recipe: Miso aubergine with wild rice
Ingredients (serves 2):
2 tablespoons miso paste
1 package (250 grams) Brown & Wild rice
10 cherry tomatoes
200 grams spinach
Preheat the oven to 200C. Cut the aubergine lengthwise. Wit a sharp knife, cut a ‘grid’ in the aubergine that doesn’t go all the way through. Spread the miso paste over the cut sides. Bake the aubergines for 45 minutes.
Prepare the rice as stated on the package.
Warm some olive oil in a frying pan and shortly fry the spinach and cherry tomatoes. They’re done in 3-4 minutes.
Mix the brown rice with the spinach and cherry tomatoes. Serve with the miso aubergine. Cut the spring onion and sprinkle over the aubergine.