**Ingredients:**
– 1 large aubergine/eggplant (about 400 g)
– 150 g basmati rice
– 2 tbsp desiccated coconut
– 1 lime (zested and juiced)
– 1 tbsp white miso paste
– 1 tbsp liquid honey
– 1 tbsp rice vinegar
– 1 tbsp soy sauce
– 1 green chili (finely chopped)
– 1 tbsp sesame seeds (toasted/grilled)
– Olive oil (for cooking)
– Salt (a pinch)
– Optional garnish: fresh coriander/cilantro or extra lime wedges
**Instructions:**
1. Cut the aubergine in half lengthwise. Score the flesh in a crisscross pattern about 1 cm deep (this helps it absorb flavors and cook evenly). Place the halves skin-side up in a large casserole or deep pan with about 1 cm of boiling water. Cover and boil/steam for 10 minutes until tender. (This boiling step is key for the incredible soft, melt-in-the-mouth texture!)
2. Meanwhile, cook the 150 g basmati rice according to packet instructions (usually simmer in 300 ml water for 10–12 minutes until absorbed). Stir in the 2 tbsp desiccated coconut and the zest and juice of ½ lime for flavor. Keep warm.
3. Preheat a grill/broiler to high (or use a hot griddle pan). Transfer the steamed aubergine halves (cut-side up) to a baking tray or directly to the grill. Drizzle with a little olive oil and grill for 10–12 minutes until the tops are golden, charred in spots, and the flesh is fully soft and collapsing. (Turn halfway if needed for even cooking.)
4. While grilling, make the miso glaze: In a small bowl, mix the 1 tbsp miso paste, 1 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, the juice of the remaining ½ lime, and the finely chopped green chili (adjust chili for heat). Thin with a splash of water if too thick. Brush or spoon half the glaze over the aubergine halves during the last 3–4 minutes of grilling so it caramelizes and bubbles (watch to avoid burning). Reserve the rest.
5. For the quick side salad: In a bowl, mix the toasted sesame seeds, a pinch of salt, a drizzle of sesame oil (or olive oil), and any remaining lime juice. Toss with quartered cherry tomatoes or a simple green salad if desired (the book suggests a delicate seasonal salad with grilled seeds).
6. To serve: Divide the coconut-lime rice between plates. Place the caramelized aubergine halves on top (cut-side up to show the glaze). Drizzle over the remaining miso glaze. Scatter with extra sesame seeds, fresh chili slices if liked, and serve immediately with the side salad.
**Tips:**
– The double-cook method (boil/steam first, then grill) is genius for aubergines—it makes them incredibly tender and absorbent without oiliness.
– For extra stickiness, add a splash more honey or mirin to the glaze.
– Vegan-friendly as is; pair with grilled tofu or fish for non-veg versions.
– Best hot, straight from the grill when the glaze is bubbly and shiny.
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