Miso glazed eggplant

Miso glazed eggplant

Tags

Vegan
Japanese

Cook

Ingredients

  • 4 eggplants
  • 2 tbsp mirin
  • 2 tbsp cooking sake
  • 2 tbsp raw sugar
  • 1 tbsp shaoxing wine
  • 1 tbsp sesame oil
  • 1 tsp finely grated ginger
  • 80g white miso paste
  • White and black sesame seeds
  • Finely sliced chives
  • 4 cloves garlic
  • Broccolini
  • Pak choi
  • Rice

Steps

  1. Pre-heat oven to 180°C.
  2. Cut eggplants in half and score a diamond pattern in the flesh side.
  3. Sprinkle with salt then rub in and leave to rest for 20 mins.
  4. Pat dry with a paper towel and brush off any salt.
  5. Place sauce ingredients in a saucepan and bring to a gentle boil, stirring constantly. Remove from heat.
  6. Generously brush the miso sauce over the cut side of the eggplants and bake for 30 mins.
  7. Cook the rice.
  8. Cook the garlic then add the broccolini and finally the pak choi.
  9. Remove eggplants from oven and brush with sauce, reserving some for the rice and vegetables.