Page title and description

Vegetarian mains
Fried miso aubergines with tomatoes, green herb rice and shredded omelette
Cook's notes
Make your omelette as you would a pancake or crêpe. Swirl the egg as thinly as you can around the pan. These thin, soy-laced omelettes are great shredded over many Asian dishes and broths, or can be used as a wrap and stuffed full of fried rice and veg. They can be made ahead of time and stored in the fridge, layered between baking parchment, and keep for 2-3 days.Ingredients
- 200g brown basmati rice
- 2 aubergines
- 2 garlic cloves
- 25g ginger
- 4 tomatoes
- 3 shallots
- 2 tbsp mirin
- 3 tbsp sweet white miso
- ¼ tsp chilli flakes
- 2 tbsp tamari soy sauce
- 30g coriander
- 15g mint
- 2 eggs
- 2 tsp sesame seeds
- 2 tbsp sesame oil
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
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Step 1
Put a large pan of salted water on to boil. Rinse the rice well in a sieve under cold running water. When the water is boiling, add the rice. Stir briefly and drop to a simmer. Cook, partially covered, for 20-25 minutes until tender. -
Step 2
Meanwhile, wash the aubergines. Remove the green tops and chop them into a 3cm dice. Season them lightly with a pinch or 2 of salt. If the aubergines are particularly large, you may only need to use 1½. -
Step 3
Peel and finely slice 2 garlic cloves. Peel and finely chop or grate the ginger. Roughly chop the tomatoes. Peel and slice the shallots. -
Step 4
In a small bowl, stir the mirin, miso, garlic, ginger, chilli flakes and ½ the tamari soy sauce together. Mix well until the miso dissolves. -
Step 5
Wash the coriander and mint. Shake them dry. Roughly chop the coriander. Remove the leaves from the mint and slice into fine shreds. -
Step 6
Beat the 2 eggs together in a bowl with the remaining 1 tbsp of tamari soy sauce. Heat a non-stick frying pan on a high heat. Add the eggs and swirl around the pan until even and pancake-thin. Cook until coloured on the underside and set throughout. Slide the omelette out of the pan and keep to one side. -
Step 7
Heat the sesame oil in a wok or high-sided frying pan until shimmering hot. Add the aubergines. Fry on a medium-high heat for 4-5 minutes until starting to colour. Add the shallots. Fry for a further 4 minutes. You want both the aubergines and shallots to colour well.Throw the tomatoes into the pan and cook for 3 more minutes. Tip in the miso mix and 4 tablespoons of water. Let everything bubble and heat through for 2-3 minutes, until dark, rich and sticky. -
Step 8
While it cooks roll the omelette into a tight cigar shape and slice it widthways into fine shreds. Drain the rice. Mix through the chopped coriander and mint. -
Step 9
Divide between 2 bowls. Spoon over the sticky aubergine and top with fine ribbons of shredded omelette and the sesame seeds.