Miso-glazed roasted eggplant with sesame rice
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Time to make:
40 mins (Hands-on time: 10 mins, Cooking time: 30 mins)
$4.30 per serve
(at time of publication)
Full ingredients list:
1/4 cup gluten-free white miso paste
1/4 cup mirin
1 teaspoon finely grated ginger
2 teaspoons caster sugar
2 teaspoons sesame oil
4 medium eggplants, halved lengthways
450g packet microwavable brown rice
2 tablespoons black sesame seeds, roasted
shredded shallots and micro-herbs, to garnish (optional, see tip)
2 bunches steamed broccolini, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Line a large baking tray with baking paper. Combine miso, mirin, ginger, sugar and sesame oil in a small bowl. Set aside.
Step 2Score a diamond pattern into the eggplant flesh (take care not to cut through the skin).
Step 3Arrange eggplant, flesh-side up, on the baking tray. Brush with miso mixture; spray with olive oil. Roast for 25–30 minutes, or until the flesh is tender.
Step 4Meanwhile, heat rice following packet directions. Stir through sesame seeds. Keep warm.
Step 5Top eggplant with shredded shallots and micro-herbs, if using. Serve with sesame rice and steamed broccolini.
Micro-herbs can be found in some supermarkets in the fresh section, or in good-quality fruit and vegetable shops.
Three other ways with miso paste:
Add it to mashed pumpkin or sweet potato
Whisk with tahini and pour over coleslaw
Stir it into chicken noodle soup
About this recipe
First published: June 2017