Roasted Eggplant with Sesame Rice and Moromi Miso
Ready in 30 minutes
• Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 21, 2019.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 21, 2019.
Ingredients
Sesame Rice
- 1 pack sesame seeds
- 1 cup jasmine rice
- 1½ cups water
Roasted Eggplant
- 1 eggplant
- 1 Tbsp soy sauce
Slaw
- 1 cup frozen edamame
- 1 baby bok choy
- ½ telegraph cucumber
- 1 radish
- 1 pack grapefruit and tamari dressing
Drizzle
- 1 Tbsp moromi miso
- 2 Tbsp mayo
To Serve
- 1 bunch mint
Have Handy
- oil
- pepper
- salt
- chilli flakes
Steps
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Toast sesame seeds Preheat oven to 220°C. Bring a full kettle to the boil. Bring a small pot of water to the boil. Heat a medium dry pot on medium heat. Add sesame seeds to dry pot and toast for 1-2 minutes, stirring often, until golden.
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Cook rice Add rice to pot along with boiling water and a pinch of salt and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
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Cook eggplant and edamame Dice eggplant 2cm. Place on a lined oven tray, toss with soy sauce and a drizzle of oil and roast for 15-20 minutes, until golden. Cook edamame in small pot of boiling water for 1 minute then drain and refresh under cold water.
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Make slaw Thinly slice bok choy, cucumber and radish. Toss in a medium bowl with edamame and grapefruit and tamari dressing and season just before serving.
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Make drizzle Combine moromi miso, mayo and a splash of water in a small bowl.
-
Serve sesame rice with eggplant, slaw and moromi miso drizzle topped with mint and a pinch of chilli flakes.
Nutritional Information
Energy |
2455 kj 587 kcal |
---|---|
Protein | 18.4g |
Carbohydrate | 62.1g |
Fat | 28.2g |