Miso Glazed Eggplant with Rice

Name: Miso Glazed Eggplant with Rice
Cook time: 20 min
Yield: 4 servings
Ingredients: 200 g jasmine rice rinsed; 480 ml water for rice; 1 g salt divided; 30 g white miso paste; 30 ml soy sauce; 15 ml rice vinegar; 15 ml maple syrup; 10 ml toasted sesame oil; 2 clove garlic minced; 5 g fresh ginger grated; 10 ml neutral oil divided; 2 g salt divided; 1 g black pepper; 2 each eggplant medium, halved lengthwise; 5 ml neutral oil divided; 2 stalk scallions thinly sliced; 10 g sesame seeds toasted

Halved eggplant is roasted until tender, brushed with a miso-soy glaze, then finished in the oven until the surface is sticky and browned. It is served over jasmine rice with scallions and sesame seeds.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

200 g jasmine rice rinsed
480 ml water for rice
1 g salt divided
30 g white miso paste
30 ml soy sauce
15 ml rice vinegar
15 ml maple syrup
10 ml toasted sesame oil
2 clove garlic minced
5 g fresh ginger grated
10 ml neutral oil divided
2 g salt divided
1 g black pepper
2 each eggplant medium, halved lengthwise
5 ml neutral oil divided
2 stalk scallions thinly sliced
10 g sesame seeds toasted

Instructions

Heat the oven to 220°C. Set a rimmed sheet pan in the oven if you want faster browning. In a medium saucepan, combine the rinsed jasmine rice, water, and 1 g of the salt. Bring to a boil, cover, reduce to low, and cook until the water is absorbed and the rice is tender, about 15 minutes. Keep covered off heat. Rice is tender, the surface shows steam holes, and no water remains in the pan.
While the rice cooks, whisk together the miso paste, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, ginger, 10 ml of the neutral oil, the remaining 2 g salt, and the black pepper. This is the glaze. The glaze is smooth and glossy with no visible miso lumps.
Place the eggplant cut side up on the sheet pan. Brush the cut surfaces and skin lightly with the remaining 5 ml neutral oil. Roast for 12 minutes, then brush the cut sides generously with about two-thirds of the glaze and roast 6 minutes more. Brush on the remaining glaze and roast 2 to 4 minutes, until the eggplant is deeply browned at the edges and a knife slips through the flesh easily. The eggplant is fully tender and glossy, and the glaze looks sticky rather than watery.
Fluff the rice and divide it among four bowls. Top with the roasted eggplant, spoon any pan glaze over the pieces, and finish with the scallions and sesame seeds. The bowls are assembled and the glaze clings to the eggplant surface.