Miso Glazed Eggplant
Ingredients
Eggplant
- 1 eggplant cut in half lengthways
- 1 Tbsp sesame oil
- ¼ cup miso paste
- 1 Tbsp sesame oil
- 2 Tbsp mirin
- 1 Tbsp sugar
Pickled onions
- 1 red onion thinly sliced
- ¾ cup apple cider vinegar
- ¼ cup water
- 1 tsp salt
- 1 Tbsp sugar
To serve
- 1 pack precooked brown rice
- 1 cup purple cabbage thinly sliced
- ½ avocado sliced lengthways
- 1 Tbsp sesame seeds
Instructions
- Before you startPreheat oven to 200°C (or a high heat grill) and line an oven tray.
- Prep eggplantCut eggplant in half lengthways. Using a knife, score the inside into small squares. Heat sesame oil in a fry pan on medium-high heat and add eggplant to pan with the scored-side down. Cook for 2-4 minutes until skin begins to brown. Turn eggplant over, and cover with a lid. Cook for a further 2-4 minutes.
- Make miso glaze & cook eggplantIn a bowl whisk together the miso, sesame oil, mirin and sugar.Place cooked eggplant onto lined oven tray and brush on miso glaze., generously coating the surface.Grill / broil eggplant in oven for 5-10 minutes (depending on the heat and setting of your oven), until the miso glaze is caramelised and bubbling
- Prep bowl ingredientsWhile eggplant is cooking, thinly slice onion. In a bowl, combine apple cider vinegar, water, salt, sugar and onion. Set aside. Cook brown rice according to the packet instructions. Thinly slice avocado and purple cabbage.
- To serveSpoon brown rice into bowls and top with glazed eggplant. Fill bowl with purple cabbage, avocado, pickled onion and garnish with sesame seeds.
