Dressed in a deliciously sticky glaze and flaunting bold, umami flavour, eggplant becomes the pin-up star of this recipe. Brushed with miso, there's no denying this veg has the star quality to captivate your attention and appetite. Served with greens-packed rice, it's a midweek roast minus the meat.
Preheat oven to 200°C fan-forced. Halve eggplant lengthwise and use a sharp knife to cut a crosshatch pattern in each, being careful to not cut all the way through. Coarsely grate zucchini. Roughly chop spinach.
Peel and finely grate ginger. Place ginger, miso, mirin and ½ the sesame oil in a small bowl and mix to combine.
Place eggplant on a lined baking tray cut-side-up and spoon over miso glaze. Roast for 20–25 minutes or until dark brown and tender. While the eggplant is roasting, continue with step 4.
Place rice in a saucepan over medium heat with 310ml (1¼ cups) cold water and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve.
Heat remaining sesame oil in a frypan over high heat. Add zucchini and spinach and cook for 3 minutes or until softened. Add greens and sesame seeds to rice and stir well to combine. Season with salt.
Thinly slice spring onion. Divide rice between plates and top with eggplant. Sprinkle with spring onion to serve.