Miso glazed eggplant with black rice
Japanese eggplants are given a sweet and funky glaze in this showstopping dish! With the robust, complex flavours of black rice, this recipe is sure to impress eyes and stomachs alike!
SERVES
2
TO
4
Ingredients
Shallot Oil
- 3 shallots, finely diced
- 2 tablespoons (30ml) ginger, peeled and minced
- 1 cup (240ml) vegetable oil
- Salt, to season
Black Rice
- 2 cups (470ml) short grain rice
- 2 tablespoons (30ml) black rice
- 3 cups (710ml) water
Mio Eggplant
- 6 tablespoons (90ml) miso paste
- 1/4 cup (60ml) tamari
- 2 tablespoons (30ml) sesame oil
- 6 tablespoons (90ml) brown sugar
- 1/4 cup (60ml) rice vinegar
- 2 small Japanese eggplants
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (60ml) water
Serve
- Toasted sesame seeds, for garnish
- Scallions, chopped, for garnish
Directions
Shallot Oil
- Combine the garlic, ginger, and oil in a medium saucepan.
- Heat the mixture over low heat for 30 minutes.
- Season with salt and keep warm.
Black Rice
- Combine both types of rice and water in a large saucepan. Bring to a boil.
- Turn the heat to its lowest setting, cover the pot and allow the rice to cook for 12 minutes.
- Remove from the heat and set aside, covered, until needed.
Miso Eggplant
- In a bowl, whisk together the miso, tamari, sesame oil, sugar, and rice vinegar.
- Cut the eggplants in half, then half again. Score the flesh in a cross-hatched pattern.
- Heat the oil in a large cast-iron pan until almost smoking. Sear the eggplant for two minutes, then flip the pieces.
- Pour the miso mixture over the eggplant pieces in the pan. Toss to coat the eggplant in the sauce.
- Pour the water into the pan to loosen the sauce. Swirl the pan until the sauce mixture is well combined.
- Baste the eggplant pieces with the sauce until glossy and tender, two to three minutes more.
- Keep warm in the pan, off heat, until needed.
Serve
- Transfer the warm rice to a serving dish (or dishes), top with the glazed eggplant, and cut side up.
- Drizzle one to two tablespoons (15-30 ml) of the warm Shallot Oil over the eggplant.
- Garnish with sesame seeds and scallions. Serve immediately. Enjoy!
