Japanese Miso Eggplant
This dish is absolutely gorgeous. Sure, miso paste is salty, but it’s also a little sweet, a little earthy and almost fruity. Combined with the hungry eggplant (which loves to drink up flavour), this is a unique recipe that we think you’ll find yourself making again and again. Chuck some quintessential Japanese coriander and black sesame seeds and you’re away! Pro Tip: Try adding a teaspoon of vinegar and sugar to your cooked rice for that sticky, sushi style hit. Rice wine vinegar is even better!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
eggplant
40 g
miso paste
(Contains Soy, Gluten, Wheat;)
150 g
white rice
(May be present: Wheat, Gluten, Soy. )
150 g
green beans
1 bunch
spring onions
1 tbs
coriander
20 g
black sesame seeds
(Contains Sesame; May be present: Tree Nuts, Gluten, Milk, Peanut, Soy. )
Not included in your delivery
2 tbs
vegetable oil
3 tbs
white wine vinegar
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
salt
pepper
butter
(Contains Milk;)
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan forced.
Grease a baking tray with vegetable oil, then lay out your eggplant slices and drizzle a little more oil on top. In a small bowl, whisk together the miso paste and the vinegar. Now spoon the mixture over the eggplant and spread it over each slice evenly. Place the tray into the oven for 25-30 minutes or until the eggplant is cooked through and the miso paste mixture begins to caramelise. Remove from the oven and allow to cool slightly so you can handle them.
When the eggplant is half way through cooking, bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain and keep warm.
Bring a small pot of water to the boil. Add the green beans and blanch them for 1-2 minutes. Strain them and transfer to a small bowl. Season the beans with salt and pepper and a dash of oil or butter. Leave aside, ready to serve.
Divide the rice and the beans between plates and then the eggplant. To finish off, sprinkle the sliced spring onion, coriander, and sesame seeds over the eggplant, drizzle with a little more oil, a dash of soy sauce, and some extra vinegar. Enjoy!