Miso-glazed roasted egg­plant with se­same rice

Healthy Food Guide (Australia) - - CONTENTS -

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.

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