Miso-Glazed Eggplant Delight

Miso-Glazed Eggplant with Saffron Rice

Today, I am excited to share a unique and delicious recipe that combines the umami richness of miso with the delicate aroma of saffron. This dish is perfect for a cozy evening at home or a special dinner with loved ones.

Ingredients:

• 2 Japanese eggplants, sliced
• 3 tbsp miso paste
• 2 tbsp maple syrup
• 1/2 tsp saffron threads
• 1 cup jasmine rice
• 1 can coconut milk
• 2 cups vegetable broth
• Sliced green onions, for garnish

Kitchen Tools:

• baking sheet
• mixing bowl
• saucepan
• skillet

To start, preheat your oven to 400°F (200°C). In a mixing bowl, combine miso paste and maple syrup to create a glaze. Brush the miso glaze over the sliced Japanese eggplants and place them on a baking sheet. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

Meanwhile, in a saucepan, infuse the saffron threads in coconut milk over low heat. In a separate skillet, toast the jasmine rice until fragrant. Add the saffron-infused coconut milk and vegetable broth to the skillet, cover, and simmer until the rice is cooked through.

Once the eggplants are done roasting and the saffron rice is fluffy, plate the dish by arranging the miso-glazed eggplant slices on a bed of saffron rice. Garnish with sliced green onions for a pop of freshness.

This dish yields approximately 800 grams and serves 4. Each serving is around 200 grams and packs a flavorful punch with a touch of sweetness from the maple syrup in the miso glaze.

A clever tip for this recipe is to sprinkle some sesame seeds over the miso-glazed eggplant before roasting for an extra layer of nuttiness and crunch.

I highly recommend giving this miso-glazed eggplant with saffron rice a try. Feel free to get creative and adjust the ingredients to suit your taste preferences. Enjoy!