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45 Minutes

Miso-Glazed Eggplant with Sesame Greens Rice

  • Easy
  • Family Friendly
  • Fast
  • Healthy

Deliciously sticky and full of umami flavour, this miso-brushed eggplant takes the starring role atop rice packed with greens for a midweek roast minus the meat.




Prepare Vegetables

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. Wash and roughly chop spinach.



Make Miso Glaze

Peel and finely grate ginger. Place ginger, miso, mirin and ½ the sesame oil in a small bowl and mix to combine.



Roast Eggplant

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.



Cook Rice

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.



Cook Greens

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.



Plate Up

Thinly slice spring onion. Divide rice between plates and top with eggplant. Sprinkle with spring onion to serve.

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