Serves 2
INGREDIENTS
Miso Eggplant
1 Eggplant
2 Tbsp Vegetable Oil
1/3 cup Miso Paste
2 tsp Grated Ginger (Ginger Powder)
1 Tbsp Sesame Oil (Vegetable Oil)
1 Tbsp Honey (Brown Sugar)
1 Tbsp Water
2 tsp Rice Vinegar (Vinegar)
1 tsp Chilli Paste
Sesame Seeds and Chilli Flakes to top (OPTIONAL)
Spring Onion to top (OPTIONAL)
Rice
3/4 cup Uncooked Rice
3 Tbsp Rice Vinegar (Vinegar)
1 Tbsp Sugar dissolved in Boiling Water
1 tsp Salt
Water to cook
Japanese Salsa
1 Tomato
¼ Red Onion
1 Tbsp Lemon Juice (Vinegar)
1 Tbsp Soy Sauce
5-6 leaves Mint (OPTIONAL)
Salt and Pepper to taste
Chilli Flakes or Hot Sauce to taste
INSTRUCTIONS
- Preheat the oven to 225°C fan-forced bake. Cook rice according to packet instructions.
- Cut eggplant into 1.5cm thick rounds and place on parchment paper. Drizzle with the 2 Tbsp of vegetable oil and bake for about 10 minutes on each side or until tender.
- Whilst the eggplant is in the oven: combine miso, ginger, sesame oil, honey, water, rice vinegar and chilli paste.
- Chop tomato and onion finely and combine with lemon juice, soy sauce and mint (OPTIONAL). Add salt, pepper and chilli/hot sauce to taste.
- Remove eggplant from the oven and brush with half of the miso mixture on the top surface.
- Set the oven to grill or broil and place eggplant in the oven until mixture is browned and sticky (~4 minutes).
- Flip and brush with remaining mixture before grilling the other side.
- After removing the eggplant from the oven, sprinkle over with sesame seeds and chilli flakes (OPTIONAL). Set aside to cool.
- Whilst eggplant is cooling: Add vinegar, sugar and salt to the rice and mix.
- Serve eggplant over rice and top with salsa and chopped spring onion (OPTIONAL). Eat while hot!
