Japanese Miso Glazed Eggplants

with Edamame Rice and Carrot Salad
Try these unbelievably tasty glazed eggplants!
Cals 533 · Prot 20 · Carbs 93 · Fat 18
Vegan
Calorie smart
Try Hello Chef Now
30 min
photo
Try these unbelievably tasty glazed eggplants!
Cals 533 · Prot 20 · Carbs 93 · Fat 18
Vegan
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Eggplant
Eggplant
1 Piece
Vegetable oil
1 Tbsp
Salted vegan butter
10 Grams
Miso paste
30 Grams
Soy sauce
10 ML
Brown sugar
5 Grams
Rice
Jasmine rice
150 Grams
Salt
1 Tsp
Water
300 ML
Edamame beans
100 Grams
Salad
Lime
1 Piece
Carrot
1 Piece
Fresh coriander
15 Grams
Cucumber
2 Piece
Sesame oil
15 ML
Black sesame seeds
10 Grams
Salt
0.5 Tsp

Tips for fussy eaters

Scoop the eggplant out of its skin.

Pro tip

When you're frying the eggplants, make sure the skin turns really brown. This will bring out an amazing smoky flavour!

Before you start

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

Instructions

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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.
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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. 
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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.
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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, coriandercarrots, sesame oil and black sesame seeds to the bowl with a pinch of salt. Toss.
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5 Serve

Divide the edamame rice among plates. Top with the miso glazed eggplants. Serve the salad to the side. 

Tips for fussy eaters

Scoop the eggplant out of its skin.

Pro tip

When you're frying the eggplants, make sure the skin turns really brown. This will bring out an amazing smoky flavour!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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