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
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.