Take the humble eggplant to a new level with a miso glaze straight from heaven. Bonus points that miso is rich in probiotics for great gut health. Bring it together in a bowl loaded with delicious Japanese-style ingredients for a wonderful weekly meal.
INGREDIENTS
For the miso sauce:
- 2 tablespoons white miso paste
- 4 tablespoons rice vinegar
- 2 tablespoons hulled tahini
- 2 tablespoons filtered water
- 4 teaspoons ginger, freshly grated
- 2 teaspoons sesame oil
- 2 teaspoons maple syrup
For the bowl:
- 2 medium eggplants, cubed
- 1 cup organic brown rice, dry
- 2 bunches broccolini, steamed
- 2 heads bok choy
- 1 cup edamame
- 4 spring onions, thinly sliced
- Pickled ginger, to serve
- Sesame seeds, to serve
METHOD:
- Preheat oven to 220°C fan-forced.
- Prepare the miso dressing by whisking the ingredients together in a small bowl.
- Score the eggplant with a knife and arrange the eggplant on an oven tray, skin-side down. Drizzle the flesh of the eggplant with half of the miso sauce. Bake for 25-30 minutes, until glaze is golden and eggplant is cooked through.
- In the meantime, add the rice and 2 cups of water to a pot. Bring to the boil, then reduce heat and simmer for 20 minutes, or until water has absorbed.
- To prepare the vegetables, bring about 5 cm of water to the boil. Arrange broccolini in a bamboo steamer. Carefully place the steamer in your pot and reduce heat to medium. Cook for approximately 5 minutes, adding the bok choy in the last 2 minutes.
- Divide the bok choy, brown rice, broccolini, edamame and miso glazed eggplant into four bowls. Garnish with the leftover miso sauce, pickled ginger, sliced shallots and a sprinkle of sesame seeds.