EGGPLANT STEAKS AND RICE SALAD WITH MISO DRESSING
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.