Miso-Glazed Eggplant with Sesame Rice and Stir-Fried Vegetables
Tips for Experienced Cooks
For a deeper flavor profile, consider adding a teaspoon of sesame oil to your miso glaze; the nuttiness complements the umami of the miso paste beautifully. Additionally, experiment with different types of miso (white, yellow, red) to discover how each impacts the dish’s flavor. A light charring on the eggplants’ skin can add a smoky nuance; achieve this by broiling them for a few minutes after baking. When stir-frying vegetables, maintain a high heat to achieve a crispy texture while preserving their natural colors and nutrients.
Step 1: Preheat the oven and prepare the eggplant
Preheat the oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh with a sharp knife in a crisscross pattern.
- 2 eggplants
Step 2: Make the miso glaze
In a bowl, whisk together the miso paste, mirin, soy sauce, rice vinegar, and brown sugar to make the glaze.
- 2 tablespoons miso paste
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
Step 3: Bake the eggplant
Brush the eggplant flesh with the miso glaze and place them on a lined baking sheet. Bake the eggplant for 25-30 minutes or until tender and golden brown.
- Eggplant halves from step 1
- Miso glaze from step 2
Step 4: Cook the jasmine rice
Rinse the jasmine rice and cook according to package instructions. When done, fluff with a fork and stir in the toasted sesame seeds.
- 1 cup jasmine rice
- 2 tablespoons toasted sesame seeds
Step 5: Stir-fry the vegetables
In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced bell peppers and snap peas, and cook until slightly tender. Add the minced garlic and grated ginger to the skillet, and cook for an additional 1-2 minutes. Season the stir-fried vegetables with salt and pepper, and remove from heat.
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- Salt and pepper to taste
Step 6: Serve the dish
Serve the miso-glazed eggplant with the sesame rice and stir-fried vegetables. Enjoy!
Fresh Produce & Herbs
- 2 whole eggplant
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 cup snap peas
Seasonings & Spices
- 2 cloves garlic
- 1 tablespoon ginger
- pinch salt
- pinch pepper
Pantry Items
- 1/4 cup white miso paste
- 1/4 cup mirin
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 cup jasmine rice
- 2 cups water
- 2 tablespoons sesame seeds
- 2 tablespoons vegetable oil