Roasted Miso Aubergine | Tilda

Ingredients

• 250g Tilda (Dry) Jasmine rice 0r 1 pouch of Tilda (Steamed) Jasmine rice
• 1 large aubergine, sliced lengthways
• 1 Tbsp red miso paste
• 1 Tbsp maple syrup
• 2 Tsp soy sauce
• 1 Tsp rice vinegar
• 1 Tbsp (2cm) fresh ginger, grated
• 1 Tbsp olive oil
• 160g sugar snap peas
• For the Crispy Chilli Oil (excess will keep in a jar for up to 6 months and is a go-to condiment for rice dishes!)
• 1/2 cup (80ML) of vegetable oil
• 2 Shallots, halved and sliced
• 4 cloves of garlic, thinly sliced
• 3 Tbsp whole dried deep red chillies (Kashmiri and/or, Sichuan), remove the stalks and seeds and roughly chop
• 2 star anise
• 2 Tsp ground Sichuan peppercorns
• 1 Tbsp sesame seeds
• 1 Tbsp Soy Sauce
• 1 Tsp sugar
• 1 Tsp salt
• To Serve
• Crispy chilli oil
• Garnish with spring onions
• Handful of chopped coriander
• Scattering of sesame seeds