Miso Roasted Aubergine, Edamame and Brown Rice Salad

Boil the brown rice, following instructions on package. Brown rice often takes a while to cook so if you get a chance to soak it in cold water before you boil the rice, it will be done quicker. Strain.

In a separate pan, boil shelled edamame. This should take about 6–7 minutes on high heat. Strain.

Cut the aubergine into bite-sized pieces and mix with miso paste and 1 teaspoon oil. Feel free to add more miso paste if you prefer a stronger flavour. Coat aubergine in the mixture and grill over medium heat for 10–12 minutes, turning halfway through. If any miso paste is left in the bowl, set it aside and mix in once you’ve assembled the salad.

Mince onion, garlic, ginger and chili together. Heat the remaining teaspoon of oil and sauté onion mixture for 1–2 minutes. Add the stir fry vegetables and cook for 3–5 minutes (or as preferred, they can be cooked less and left crisper).

Assemble the salad: mix together the edamame, roasted aubergine, cooked rice and vegetable mixture. Stir in soy sauce, brown rice vinegar and any remaining miso paste. Enjoy!