Miso-Glazed Eggplant with Sesame Greens Rice

Preheat oven to 200°C fan-forced. Cut eggplant in half 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. Wash and 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 sticky.

Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat. Bring to the boil, reduce heat to low and cover with a lid. Cook for 15 minutes or until cooked through. Leave covered until ready to serve.

Heat remaining sesame oil in a medium 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.