Miso-Glazed Eggplant with Edamame Rice

Ingredients

• 2 medium eggplants, halved lengthwise
• 2 tbsp white miso paste
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1 tbsp vegetable oil
• 110 g short-grain white rice, uncooked
• 200 g frozen shelled edamame
• 1 tsp fresh ginger, grated
• 2 stalks scallions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Cook the rice: rinse, add 270 ml water, boil, cover on lowest heat 12 minutes. Stir the frozen edamame into the pot for the final 3 minutes, then rest 5 — they steam right on the rice.
2. Score the cut face of each eggplant half in a tight crosshatch, cutting deep but not through the skin — the scoring lets the glaze soak in instead of sitting on top.
3. Brush the cut faces with the vegetable oil and place cut-side down in a cold nonstick skillet. Set over medium heat and cook 8-10 minutes until the faces are deep golden and the flesh yields when pressed.
4. Whisk the miso, maple syrup, vinegar, sesame oil, and ginger into a glaze. Flip the eggplant cut-side up, spoon the glaze over, and spread it into the crosshatch.
5. Slide the skillet under a hot broiler for 3-4 minutes until the glaze bubbles and chars in spots — watch constantly from minute two; miso goes from caramelized to burnt fast.
6. Fluff the edamame rice and divide between bowls. Top with the glazed eggplant, scallions, and sesame seeds.

Nutrition (per serving)

Calories

595

Protein

24 g

Fat

21 g

Carbs

82 g