miso aubergine & rice bowl

for 2 servings:

2 medium aubergines (eggplants)

marinade:

1 heaping tbsp miso paste

1 tbsp sesame oil

1 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp maple syrup

1-2 tbsp water

cooked rice

tempeh crumbles (baked with soy sauce and oil)

scallion greens

peanut sauce (peanut butter, salt, pepper, water)

method:

add 1 tbsp of oil to a deep baking dish and spread out to cover the entire bottom.

halve the aubergines, then add to the oiled baking dish cut-side down. bake at 200°C for 30 minutes.

if making the tempeh crumbles, bake them at the same time for the last 10 minutes.

in the meantime, mix the marinade, cook the rice, slice the scallions and mix the peanut sauce.

remove from the oven, flip and score with a knife. add the marinade on top and bake for another 10 minutes.

remove the aubergine (and tempeh) from the oven.

serve with rice, (tempeh crumbles) remaining marinade, scallion greens and peanut sauce.