Miso Glazed Eggplant with Black Rice

Ease of Preparation: Easy

Yield: serves 2-4

Miso Glazed Eggplant with Black Rice

Japanese eggplants are given a sweet and funky glaze in this show-stopping dish! With the robust, complex flavours of black rice, this recipe is sure to impress eyes and stomachs alike!

Ingredients:

Shallot Oil:

• 3 shallots, diced fine
• 2 tablespoons (30 ml) ginger, peeled and minced
• 1 cup (240 ml) vegetable oil
• Salt

Black Rice:

• 2 cups (470 ml) short grain rice
• 2 tablespoons (30 ml) black rice
• 3 cups (710 ml) water

 Miso Eggplant:

• 6 tablespoons (90 ml) miso paste
• ¼ cup (60 ml) gluten free tamari
• 2 tablespoons (30 ml) sesame oil
• 6 tablespoons (90 ml) brown sugar
• ¼ cup (60 ml) rice vinegar
• 2 small Japanese eggplants
• ¼ cup (60 ml) vegetable oil
• ¼ cup (60 ml) water

Garnish:

• Toasted sesame seeds
• Chopped scallions

Method:

For the 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.

For the 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.

For the 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 2 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, 2-3 minutes more.

Keep warm in the pan, off heat, until needed.

To Serve:

Transfer the warm rice to a serving dish (or dishes), top with the glazed eggplant, cut side up.

Drizzle 1-2 tablespoons (15-30 ml) of the warm Shallot Oil over the eggplant.

Garnish with sesame seeds and scallions.

Serve immediately.