Miso-glazed roasted eggplant with sesame rice
Serves 4 Cost per serve $4.30 Hands-on time 10 min Cooking time 30 min gluten free dairy free vegetarian
¼ cup gluten-free white
miso paste ¼ cup mirin 1 teaspoon finely grated ginger
2 teaspoons caster sugar 2 teaspoons sesame oil 4 medium eggplants, halved lengthways 1 x 450g packet microwavable brown rice 2 tablespoons black sesame seeds, roasted Shredded shallots & micro-herbs, to garnish (optional) (see Note) 2 bunches steamed broccolini, to serve
1 Preheat oven to 200˚C. line a large baking tray with baking paper. Combine miso, mirin, ginger, sugar and sesame oil in a small bowl. Set aside. 2 Score a diamond pattern into the eggplant flesh (take care not to cut through the skin). 3 arrange eggplant, flesh-side up, on the baking tray. Brush with miso mixture; spray with olive oil. Roast for 25–30 minutes, or until the flesh is tender. 4 Meanwhile, heat rice following packet directions. Stir through sesame seeds. Keep warm. 5 top eggplant with shredded shallots and micro-herbs, if using. Serve with sesame rice and steamed broccolini. Note Micro-herbs can be found in some supermarkets in the fresh section, or in good-quality fruit and vegetable shops.