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Miso Aubergine with Sticky Toasted Sesame Oil & Coconut Basmati rice

Umami meaning ‘The essence of deliciousness’. Try this Japanese classic at home and bring your taste buds to Asia! paired with a subtle sweetness of the coconut rice – you’ll be craving for more!

30 mins

2 people



1 large aubergine, cut in half
½ tsp salt
1 tbsp and 1 tsp of Mr Organic Toasted Sesame Oil
1 tbsp coconut oil
2 tbsp desiccated coconut
1 tbsp brown miso paste
1 tbsp lemon juice
1 tbsp maple syrup
2 tbsp coconut yogurt


1. Start by cutting the aubergine in half lengthwise. Score the insides of each aubergine half with a sharp knife in a criss cross pattern, then sprinkle the aubergines with the salt and set them aside for 10 minutes whilst you preheat your oven to 180C.

2. In the meantime, prepare the coconut rice: Wash the rice in a little water, then drain and pour 300ml water into the saucepan. Add the coconut oil and desiccated coconut to the water, close the saucepan with a lid and bring to a boil over medium/high heat. Once the water boils, turn off the stove and – keeping the lid on – allow for the rice to cook whilst you prepare the aubergines.

3. Brush the aubergines with 1 tbsp of Mr Organic Toasted Sesame Oil and place them into the preheated oven for 10 minutes.

4. In a small bowl, combine 1 tsp toasted sesame oil, brown miso paste, lemon juice and maple syrup, then carefully remove the aubergines from the hot oven and spread the mixture onto both halves. Return them to the oven and roast the aubergines for a further 10-15 minutes or until soft and golden. The miso mixture should be wonderfully caramelised at this point.

5. Remove the aubergines from the oven and serve them immediately alongside the fluffy coconut rice and a dollop of coconut yogurt with each portion.

Which of our products do you need for this recipe?

Toasted Sesame Oil
Mr Organic product
Basmati White Rice
Mr Organic product
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