Japanese Miso Glazed Eggplants

Name: Japanese Miso Glazed Eggplants with Edamame Rice and Carrot Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Eggplant; 1 Tbsp of Vegetable oil; 10 Grams of Salted vegan butter; 30 Grams of Miso paste; 10 ML of Soy sauce; 5 Grams of Brown sugar; 150 Grams of Jasmine rice; 1 Tsp of Salt; 300 ML of Water; 100 Grams of Edamame beans; 1 Piece of Lime; 1 Piece of Carrot; 15 Grams of Fresh coriander; 2 Piece of Cucumber; 15 ML of Sesame oil; 10 Grams of Black sesame seeds; 1 Tsp of Salt

with Edamame Rice and Carrot Salad

Try these unbelievably tasty glazed eggplants!

Cals 603 · Prot 19 · Carbs 109 · Fat 18

Vegan

30 min

Japanese Miso Glazed Eggplants with Edamame Rice and Carrot Salad

Try these unbelievably tasty glazed eggplants!

Cals 603 · Prot 19 · Carbs 109 · Fat 18

Vegan

Ingredients

Eggplant

1 Piece

Vegetable oil

1 Tbsp

Salted vegan butter

10 Grams

Miso paste 9*

30 Grams

Soy sauce 9*10*11*

10 ML

Brown sugar

5 Grams

Rice

Jasmine rice

150 Grams

Salt

1 Tsp

Water

300 ML

Edamame beans 9*

100 Grams

Salad

Lime

1 Piece

Carrot

1 Piece

Fresh coriander

15 Grams

Cucumber

2 Piece

Sesame oil 3*9*

15 ML

Black sesame seeds 3*

10 Grams

Salt

0.5 Tsp

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2521 / 603
Fats (g)	18.3
of which saturated (g)	3.9
Carbohydrates (g)	109
of which sugars (g)	18.9
Fibers (g)	14.4
Proteins (g)	19.2
Salt (g)	1.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil jasmine

Preheat the oven to 200°C/180°C fan. Rinse the Jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, stir the edamame beans through the rice and keep covered until serving.

2 Fry eggplants

Meanwhile, slice the eggplant in half, lengthwise. Score the inside flesh of each half with a knife in a criss-cross pattern. Heat a pan over a high heat with a drizzle of oil. Add the eggplant to the pan, skin faced down. Cook for 2 min or until the skin begins to brown. Flip the eggplant and cook, covered, for 3-4 min or until tender and the inside flesh has browned. Set aside.

3 Bake

Meanwhile, melt the butter in a small bowl in the microwave. Add the miso paste, soy sauce, sugar and whisk until smooth. Place the eggplants onto a lined baking tray, cut side up. Pour the miso butter over the flesh of the eggplant. Bake for 15 min or until the eggplant is tender.

4 Make salad

Meanwhile, juice the lime into a large bowl. Grate the carrots. Finely chop the coriander. Peel the cucumbers, then continue peeling until you are left with a pile of cucumber ribbons. Add the cucumbers, coriander, carrots, sesame oil and black sesame seeds to the bowl with a pinch of salt. Toss.