Japanese Veggie Bento Bowl with Miso Aubergine

• 180 g Sushi rice
• 2 tbsp Rice vinegar
• 1 large Aubergine
• 2 tbsp Miso paste
• 1 tbsp Soy sauce
• 2 tsp Sesame oil
• 1 medium Cucumber
• 150 g Edamame, shelled
• 1 medium Carrot
• 2 pieces Nori sheets
• 2 tsp Roasted sesame seeds

1. Heat the oven to 220°C (430°F). Rinse the rice in a colander under cold water until the water runs mostly clear, then tip into a saucepan with 240 ml water. Bring to the boil, cover, reduce to low and cook for 12 minutes, then take off the heat and leave covered for 10 minutes.
2. Meanwhile, cut the aubergine into 2 cm chunks and spread on a baking tray. In a bowl, whisk the miso paste with the soy sauce, sesame oil and 1 tbsp rice vinegar, then toss with the aubergine until well coated. Roast for 18 to 22 minutes, turning once, until deeply browned and tender.
3. Thinly slice the cucumber and put it in a bowl with the remaining 1 tbsp rice vinegar. Leave to pickle while you finish the rest, stirring once or twice. Grate the carrot and set aside.
4. Bring a small pan of water to the boil and cook the edamame for 3 to 4 minutes until bright green and tender. Drain well. Fluff the rice, then fold in half of the roasted sesame seeds.
5. Divide the rice between two bowls. Top with the miso-roasted aubergine, pickled cucumber (including a little of its vinegar), edamame and carrot. Snip the nori into thin strips over the top and finish with the remaining roasted sesame seeds.

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