Miso-Glazed Eggplant with Sesame Greens Rice
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
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. Roughly chop spinach.
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.
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.
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.
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.
6
Plate Up
Thinly slice spring onion. Divide rice between plates and top with eggplant. Sprinkle with spring onion to serve.