Miso Aubergine Rice Bowls Recipe | Vegan Dinner | Tesco Real Food

Ingredients

• 350g pack baby aubergines, halved lengthways
• 2 tbsp white miso paste
• 1 tbsp reduced-salt soy sauce
• 1 tbsp maple syrup
• 1 tbsp olive oil
• 150g brown rice
• 1 tbsp mirin
• 1 lime, ½ zested and juiced, ½ cut into wedges to serve
• ¼ cucumber (about 150g), thinly sliced
• 2 spring onions, thinly sliced
• 1 red chilli, deseeded and thinly sliced
• 5g fresh coriander leaves
• hot pepper sauce, to serve (optional)