Miso Eggplant with Sesame Greens
WHAT IS MISO EGGPLANT?
Miso eggplant is a delicious and healthy dish that is perfect for anyone looking for a plant-based meal that is easy to prepare and full of flavour. To make miso eggplant, you will need a few simple ingredients, including eggplant, miso paste, soy sauce, rice vinegar, and maple syrup.
Miso eggplant is a versatile dish that can be served as a side dish or as a main course. It pairs well with rice, noodles, or some sautéed sesame green like I’ve done here. The miso sauce adds a savoury and slightly sweet flavour to the eggplant, making it a delicious and satisfying meal. Plus, eggplant is packed with nutrients, including fibre, vitamins, and minerals, making miso eggplant a healthy and nourishing choice.
It is packed full of so much flavour and one of my favourite ways to eat eggplant. If you’re not the biggest fan of eggplant, I beg you to try this recipe - it is sure to convert any eggplant hater to love them!!
INGREDIENTS
1 medium eggplants
300g greens (broccoli, broccolini, beans, mange tout)
1 tbsp sesame oil
1 cup Brown rice
1 tbsp sesame seeds
2 spring onions, for garnish
1/2 lime
Glaze
1/4 cup miso paste
1 1/2 tbsp sesame oil
2 tbsp maple syrup
1 tbsp tamari/soy sauce
1 tsp rice wine vinegar
DIRECTIONS
Pre-heat oven to 180C. Line a baking sheet with parchment paper.
Slice the eggplant lengthways and then into wedges.
Add all the glaze ingredients into a bowl and whisk until smooth.
Dip the eggplant wedges into the glaze then place on the baking sheet evenly spread allowing space between each wedge. Sprinkle over 3/4 tbsp sesame seeds over the wedges. Bake in the oven for 20-30 minutes or until the eggplant is soft and golden.
Meanwhile, cook the rice to packet instructions.
Heat a large skillet over medium heat, add about 1/4 cup water and greens then cover with a lid and let the greens steam for about 6 minutes until all the water has been absorbed you may need to take the lid off for a minute. Next add in 1 tbsp sesame oil, pinch of salt and pepper. Stir to combine and let this sauté for 2-3 minutes.
To serve, add rice and greens into your bowls. Top with some of the eggplant, if there is any glaze left you can drive this over. Then garnish with some spring onions, fresh lime and extra sesame seeds.