Miso-Glazed Eggplant with Sesame Rice
Eggplant halves roasted until creamy, then broiled under a sweet-salty miso and ginger glaze and served over warm sesame rice.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Roasting the eggplant cut side down first steams the flesh until custardy, so the glaze can go on at the end and caramelise under the broiler without scorching. Miso burns fast, so stay close for those last minutes.
Method
-
Heat the oven to 425°F (220°C). Score the cut sides of the eggplant in a diamond pattern, cutting about 1/2 inch deep without piercing the skin.
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Brush the cut sides with 2 tbsp of the oil and set them cut side down on a lined sheet pan. Roast , until the flesh is very soft.
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Meanwhile rinse the rice, then cook it with 2 cups water and the salt according to package directions. Keep covered.
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Whisk the miso, mirin, sugar, rice vinegar, ginger and remaining 1 tbsp oil in a small bowl until smooth.
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Turn the eggplant cut side up and spread the glaze over the flesh. Switch the oven to broil and cook , watching closely, until bubbling and lightly charred.
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Fluff the rice with the sesame oil and half the sesame seeds. Serve the eggplant over the rice, scattered with the remaining sesame seeds and the cilantro.
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