Miso Eggplant

Ingredients

• 1 eggplant
• 3 tablespoons Miso paste
• 1 tablespoon Obento Mirin Seasoning
• 1 tablespoon Obento Cooking Sake
• 1 cup of rice
• 1 tablespoon coconut sugar
• 2 teaspoons of sesame seeds
• 2-3 spring onions

Method

1. Preheat oven to 200 degrees Celsius.
2. Cut the eggplant in half lengthways leaving the stem intact. Score the top of the eggplant halves with a crisscross pattern.
3. Place scored eggplant halves in a tray and bake in the oven for 45 minutes.
4. Cook the rice: Rinse rice with cold water until the water runs clear. Add 1 1/2 cups of water and put on heat. As soon as the water starts boiling turn the heat down to low and cover. Cook for 15 minutes or until done.
5. In a shallow pan add the coconut sugar, mirin seasoning, cooking sake, miso paste and a little bit of water. Place over low heat and stir until combined and the sugar has melted. Add water as needed. The finished sauce should be the consistency of a gravy.
6. Toast the sesame seeds on medium heat in a small frying pan. Frequently stir until golden.
7. Chop the washed spring onions on a diagonal angle.
8. When the eggplant is cooked, remove from the oven and carefully spoon the miso sauce and cover the eggplant halves. Place back in the oven for 5 minutes.
9. Plate the rice and glazed eggplant halves, one per plate. Top the eggplant with the toasted sesame seeds. Sprinkle the spring onions over the rice.

Product used in recipe

• Obento - Cooking Sake
• Obento - Mirin Seasoning