Tantalizing Miso-Glazed Eggplant Recipe with Pickled Ginger Rice

Miso-Glazed Eggplant with Pickled Ginger Rice

Today, I am excited to share a unique and flavorful recipe that combines the earthy richness of eggplant with the tangy kick of pickled ginger rice. This dish is perfect for a cozy night in or a special dinner with friends.

Ingredients:

• 2 Japanese eggplants (400g)
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1/4 cup pickled ginger
• 1 cup short-grain rice (200g), rinsed

Kitchen Tools:

• chef’s knife
• baking sheet
• mixing bowl
• saucepan

To start, preheat your oven to 400°F (200°C). Slice the Japanese eggplants in half lengthwise and score the flesh in a crisscross pattern. Place them on a baking sheet, cut side up.

In a mixing bowl, combine the white miso paste, mirin, soy sauce, and brown sugar. Mix until well combined. Brush the miso mixture over the eggplants, making sure to coat them thoroughly. Roast in the oven for 25-30 minutes, or until the eggplants are tender and caramelized.

While the eggplants are roasting, prepare the pickled ginger rice. Cook the rinsed short-grain rice according to package instructions. Once cooked, fluff the rice with a fork and stir in the pickled ginger. Allow the flavors to meld together while you finish the eggplants.

Once the eggplants are done, remove them from the oven and let them cool slightly. Serve the miso-glazed eggplants on a bed of pickled ginger rice. Garnish with extra pickled ginger slices for an added kick of flavor.

This dish serves 2-3 people and each serving weighs approximately 300g. One serving of this miso-glazed eggplant with pickled ginger rice is around 350 calories.

One tip to make this dish even more delicious is to sprinkle some toasted sesame seeds on top before serving. It adds a nutty crunch that complements the flavors perfectly.

I encourage you to give this recipe a try and make it your own by experimenting with different ingredients or serving it alongside a fresh salad. Enjoy!