Roasted Eggplant with Sesame Rice and Moromi Miso

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.


Sesame Rice

  • 1 pack sesame seeds
  • 1 cup jasmine rice
  • 1½ cups water

Roasted Eggplant

  • 1 eggplant
  • 1 Tbsp soy sauce


  • 1 cup frozen edamame
  • 1 baby bok choy
  • ½ telegraph cucumber
  • 1 radish
  • 1 pack grapefruit and tamari dressing


  • 1 Tbsp moromi miso
  • 2 Tbsp mayo

To Serve

  • 1 bunch mint

Have Handy

  • oil
  • pepper
  • salt
  • chilli flakes


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Make drizzle Combine moromi miso, mayo and a splash of water in a small bowl.
  6. 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