Miso Eggplant Recipe
Seaweed rice, baked eggplant with dark miso sauce, pickles, green salad.
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Ingredients
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Eggplant
Seaweed Rice
Pickles
Green Salad
Method
Preparing Eggplant
- 1
Bake the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a diamond pattern. Mix the dark miso paste, soy sauce, sesame oil, and honey/maple syrup in a bowl. Brush this mixture over the eggplant halves. Place the eggplant on a baking sheet and bake for 25-30 minutes until tender and caramelized.
Making Seaweed Rice
- 2
Cook the Rice
Rinse the short-grain rice until the water runs clear. Combine the rice and water in a rice cooker or pot. Cook according to your rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Once done, stir in the dried seaweed and let it sit covered for another 10 minutes.
Preparing Pickles
- 3
Pickle the Cucumber
Slice the cucumber thinly and place it in a bowl. Mix rice vinegar, sugar, and salt until dissolved. Pour the mixture over the cucumber slices and let them marinate for at least 15 minutes.
Making Green Salad
- 4
Assembling the Dish
- 5
Serve
On a plate, serve a scoop of seaweed rice alongside the baked eggplant, pickled cucumbers, and a portion of the green salad.
