Miso-glazed roasted eggplant with sesame rice

Miso paste adds a deep, umami-rich flavour to anything it touches. The sweet and salty miso glaze in this vegetarian recipe transforms the eggplant into a caramelised delicious delight.

Serves: 4

Time to make: 40 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

¼ cup white miso (see tips)
¼ cup mirin
1 teaspoon finely grated ginger
2 teaspoons castor sugar
2 teaspoons sesame oil
4 medium eggplantaubergineXs, halved lengthways
spray oil
2 ½ cups cooked brown rice
2 tablespoons toasted black sesame seeds (see tips)
shredded spring onion and micro-herbs, to garnish (optional, see tips)
2 bunches steamed broccolini or 3 cups broccoli florets, to serve

Instructions

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1 Preheat oven to 200°C. Line a large baking tray with baking paper. In a small bowl, combine miso, mirin, ginger, sugar and sesame oil. Set aside.

2 Score a diamond pattern into the eggplant flesh (take care not to cut through the skin).

3 Arrange eggplant, flesh-side up, on the baking tray. Brush with miso mixture and spray with olive oil. Roast for 25-30 minutes, or until flesh is tender.

4 Stir sesame seeds through warm rice.

5 Top eggplant with spring onion and micro-herbs, if using. Serve with sesame rice and steamed broccolini.

Variations

Make it vegan: Check miso and mirin are vegan.

HFG tip

Miso paste is a Japanese seasoning made from fermented soy beans and rice or barley. It has a salty, umami flavour.
If you can’t find black sesame seeds, just use white ones.
Micro-herbs can be found in some supermarkets in the fresh section, or in specialty food stores.

Nutrition Info (per serve)

Calories 411 cal

Kilojoules 1720 kJ

Protein 12 g

Total fat 9 g

Saturated fat 1 g

Carbohydrates 60 g

Sugar 22 g

Dietary fibre 13 g

Sodium 350 mg

Calcium 70 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Sep 2017

One comment on Miso-glazed roasted eggplant with sesame rice

Ann Glamuzina December 21, 2021 at 8:49 am #

This is so tasty and surprisingly easy to make – it’s been a real hit with the family and looks quite fancy!

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