Soft and creamy Stoneleigh Chardonnay is the perfect match for this tasty vegetarian dinner recipe.
Cook sushi rice as per packet instructions.
Preheat oven to 180°C and line a flat baking tray with parchment.
Slice the aubergines in half, lengthwise then score the flesh making sure you don’t go through the skin. Place on the tray and drizzle with sesame oil on both sides. Bake for 30 minutes.
Mix the miso paste, sesame oil, honey, mirin and a tbsp of water together in a bowl. Lather the tops of the baked, scored aubergines with the miso mixture and sprinkle with cheese. Bake for a further 15 minutes.
Add the Pak choy on the tray, drizzle with sesame oil and soy sauce and return it to the oven for 5 minutes.
Serve the aubergine on a beautiful platter, sprinkle with toasted sesame seeds together with the sticky steamed rice topped with plenty more sesame seeds. Devour while hot accompanied by the moderately chilled Stoneleigh Chardonnay.