Miso Glazed Eggplant with Sesame Rice
30 min
Vegan
36258
For 2 Portions
100 g
jasmine rice
80 g
miso
30 ml
Mirin
6 g
sesame seed
2
green onion
2
eggplant
20 ml
water
2 tbsp
vegetable oil
2 tsp
raw cane sugar, demerara
2 tsp
sesame oil
salt
1. All set?
2. Preheat broiler to high.
3. Wash and dry eggplant, cut in half, then gently score with a crosshatch pattern, taking care not to pierce the eggplant skin. Sprinkle with salt.