Miso Glazed Eggplant Steaks with Sesame Spinach and Ginger Rice

Ingredients

• •2 medium eggplants, sliced into 1-inch thick steaks
• •3 tablespoons white miso paste
• •2 tablespoons mirin
• •1 tablespoon soy sauce
• •1 tablespoon sesame oil
• •1 tablespoon honey or agave syrup (optional)
• •1 teaspoon grated fresh ginger
• •1 cup uncooked jasmine rice
• •2 cups water
• •1 teaspoon grated fresh ginger (for rice)
• •1 tablespoon rice vinegar
• •3 cups fresh spinach
• •1 teaspoon sesame oil (for spinach)
• •1 teaspoon sesame seeds (for garnish)
• •1 green onion, thinly sliced (for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Slice the eggplants into 1-inch thick steaks and arrange them on the prepared baking sheet.

3. 3

   In a small bowl, whisk together the white miso paste, mirin, soy sauce, sesame oil, honey or agave syrup (if using), and 1 teaspoon of grated fresh ginger to create the glaze.

4. 4

   Brush the miso glaze generously over both sides of the eggplant steaks. Reserve some glaze for later.

5. 5

   Roast the eggplant steaks in the oven for 20-25 minutes, flipping halfway through, until they are tender and caramelized.

6. 6

   While the eggplant is roasting, rinse the jasmine rice under cold water until the water runs clear. Combine the rice, 2 cups of water, and 1 teaspoon of grated ginger in a saucepan.

7. 7

   Bring the rice to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and stir in the rice vinegar.

8. 8

   In a skillet over medium heat, add 1 teaspoon of sesame oil and sauté the fresh spinach until wilted, about 2-3 minutes.

9. 9

   To assemble, plate the ginger rice and top it with the sesame spinach and miso-glazed eggplant steaks. Drizzle any reserved glaze over the eggplant.

10. 10

    Garnish with sesame seeds and thinly sliced green onion before serving. Enjoy your meal!