Miso Ginger Glazed Eggplant with Sesame Scallion Rice

Ingredients

• •2 medium eggplants, halved lengthwise
• •2 tablespoons white miso paste
• •2 tablespoons soy sauce
• •1 tablespoon rice vinegar
• •1 tablespoon mirin
• •1 tablespoon grated ginger
• •1 tablespoon sesame oil
• •1 teaspoon sugar
• •1 cup jasmine rice
• •2 cups water
• •1 tablespoon sesame seeds, toasted
• •2 scallions, finely chopped
• •1 tablespoon vegetable oil
• •1/4 teaspoon salt

Instructions

1. 1

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

2. 2

   Score the flesh of the eggplant halves in a crosshatch pattern, being careful not to cut through the skin.

3. 3

   In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, mirin, grated ginger, sesame oil, and sugar until smooth.

4. 4

   Brush the miso glaze generously over the scored surface of the eggplant halves.

5. 5

   Place the eggplants cut side up on the baking sheet and bake for 25-30 minutes, or until tender and caramelized.

6. 6

   While the eggplants are baking, rinse the jasmine rice under cold water until the water runs clear.

7. 7

   In a medium saucepan, combine the rinsed rice, water, and salt. Bring 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.

8. 8

   Fluff the cooked rice with a fork and stir in the toasted sesame seeds and chopped scallions.

9. 9

   Heat the vegetable oil in a small pan and drizzle it over the rice for extra flavor.

10. 10

    Serve the miso-glazed eggplants over the sesame scallion rice. Garnish with additional sesame seeds or scallions if desired.