Miso Honey Glazed Eggplant with Sesame Ginger Rice

Ingredients

• •2 medium eggplants, halved lengthwise
• •2 tablespoons miso paste (white or yellow)
• •2 tablespoons honey
• •2 tablespoons soy sauce
• •1 tablespoon rice vinegar
• •1 tablespoon sesame oil
• •1 garlic clove, minced
• •1 teaspoon grated ginger
• •1 cup jasmine rice
• •2 cups water
• •1 tablespoon grated ginger (for rice)
• •1 teaspoon sesame oil (for rice)
• •2 tablespoons toasted sesame seeds
• •2 green onions, thinly sliced
• •1 tablespoon vegetable oil (for cooking eggplant)

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Score the cut sides of the eggplants in a crosshatch pattern, being careful not to cut through the skin.

3. 3

   In a small bowl, whisk together miso paste, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.

4. 4

   Brush the miso honey glaze generously over the cut sides of the eggplants.

5. 5

   Heat a large oven-safe skillet over medium heat and add the vegetable oil.

6. 6

   Place the eggplants cut-side down and sear for 2-3 minutes, until golden brown.

7. 7

   Flip the eggplants and transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the eggplants are tender.

8. 8

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

9. 9

   Combine rice, water, grated ginger, and sesame oil in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.

10. 10

    Remove the rice from heat and let it sit, covered, for 5-10 minutes. Fluff with a fork before serving.

11. 11

    To serve, spoon the sesame ginger rice onto plates, place the roasted eggplants on top, and garnish with toasted sesame seeds and sliced green onions.