EGG­PLANT STEAKS AND RICE SALAD WITH MISO DRESS­ING

Super Food Ideas - - FRIENDS OVER MAINS -

SERVES 6 PREP 15 MIN­UTES COOK 25 MIN­UTES

2 cups medium-grain brown rice 150g baby spinach 2 ta­ble­spoons white miso paste 2 ta­ble­spoons rice wine vine­gar 1 ta­ble­spoon soy sauce 2 tea­spoons brown sugar 2 tea­spoons sesame oil 2 medium egg­plants, thickly sliced length­ways 2 ta­ble­spoons peanut oil 2 green onions, thinly sliced 1 long red chilli, thinly sliced 2 ta­ble­spoons sesame seeds, toasted Lemon halves, to serve

1 Cook rice in a large saucepan of boil­ing wa­ter for 20 to 25 min­utes or un­til just ten­der. Drain. Re­turn to pan. Toss through spinach. Set aside, cov­ered, to keep warm. 2 Mean­while, whisk miso, vine­gar, soy sauce, sugar and sesame oil in a small bowl un­til smooth and com­bined. 3 Heat a char­grill pan or bar­be­cue grill on high heat. Place egg­plant in a bowl. Driz­zle with peanut oil. Toss to coat. Char­grill egg­plant, in batches, bast­ing with a lit­tle of the miso mix­ture, for 2 to 3 min­utes each side or un­til lightly charred and ten­der. Trans­fer to a plate. 4 Add ½ the re­main­ing miso mix­ture to the rice. Stir to com­bine. Spoon rice mix­ture onto a large serv­ing plat­ter. Ar­range egg­plant over rice. Driz­zle with re­main­ing miso mix­ture. Sprin­kle with onion, chilli and sesame seeds. Serve with lemon halves. NUTRI­TION: (per serve) 1811kj; 12.3g fat; 2g sat fat; 10.1g pro­tein; 65.9g carbs; 8g fi­bre; 1mg chol; 575mg sodium.

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