The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Aubergine steaks with miso & peppercorn sauce
Aubergine and miso are a cult combo – and this dish shows you why. Griddling then roasting the aubergines coaxes out a nutty, mildly sweet flavour, with a velvety texture and caramelised edges. A creamy miso and green peppercorn sauce ups the umami ante perfectly, while herby, lemony rice packed with green beans keeps things fresh and bright.
SWK: Source of fibre
Plants 3
SWK: Source of protein
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Serving size
Ingredients
- 160g green beans
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 140g basmati rice
- 1 aubergine
- 1 onion
- 5g green peppercorns in brine (Green Peppercorns, Water, Salt, Acetic Acid.)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 unwaxed lemon
- 1 handful of fresh thyme
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
Nutritional Information
Calories: 392
Protein: 15g
Carbs: 81g
Fat: 2.3g
Ingredients
- 2 aubergine
- 240g green beans
- 280g basmati rice
- 2 onion
- 10g green peppercorns in brine (Green Peppercorns, Water, Salt, Acetic Acid.)
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 unwaxed lemon
- 1 handful of fresh thyme
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
Nutritional Information
Calories: 379
Protein: 14g
Carbs: 78g
Fat: 2.2g
Aubergine steaks with miso & peppercorn sauce
Aubergine and miso are a cult combo – and this dish shows you why. Griddling then roasting the aubergines coaxes out a nutty, mildly sweet flavour, with a velvety texture and caramelised edges. A creamy miso and green peppercorn sauce ups the umami ante perfectly, while herby, lemony rice packed with green beans keeps things fresh and bright.
Cook time:
30 mins
Cuisine:
British
Food group:
Dairy
Allergens: Soya, Celery, Milk
Cooking Instructions
Before you start
- 1x non-stick frying pan
- 1x baking tray lined with baking paper
- 1x saucepan
Slice, sear & roast
- Heat your oven to 220ºC/fan 200ºC/gas 7/air fryer 200ºC.
- Halve each aubergine lengthways then, placing them cut-sides down, trim off the rounded sides to form 2 thick, flat steaks.
- Spritz a large non-stick frying pan (or non-stick griddle pan) with cooking spray and put it over a medium-high heat. Fry the aubergines for 2-3 mins on each side.
- Transfer the aubergines to a baking tray lined with baking paper (or into the air-fryer basket) and roast for 12-15 mins (air-fry for 10-12 mins), until very soft.
Boil the rice
- Meanwhile, trim the green beans and cut into 2cm pieces.
- Cook the rice in boiling water for 10-12 mins, adding the green beans for the final 3-4 mins, then drain and return to the pan.
Ace the base!
- At the same time, peel and finely dice the onions.
- Spritz the frying pan with more cooking spray and put it over a medium heat. Fry the onions and peppercorns for 5-7 mins.
Set the sauce simmering
- Add the miso, then crumble in the stock, pour in 150ml water (250ml for 4 portions) and stir well. Simmer for 3-4 mins (5-6 mins for 4 portions), until the sauce reduces to loosely coat the onions.
- Take the pan off the heat and leave to cool a little, then stir in the yogurt.
Add your final flourishes
- Zest the lemon, and finely chop the thyme leaves, then stir both through the rice along with the garlic paste.
- Squeeze a little lemon juice (to taste) into the rice and the sauce.
- Divide the rice and sauce between plates, then lay the aubergine steaks on top and serve.