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45 Minutes
Vegetarian

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.

Recipe

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1

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.

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2

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.

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3

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.

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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.

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5

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.

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6

Plate Up

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

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Miso-Glazed Eggplant with Sesame Greens Rice

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