Miso-glazed eggplant with rice
Silky pan-fried eggplant in a sticky sweet miso glaze, served over rice with edamame, spring onion and sesame. A fast vegan take on nasu dengaku.
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 750 kcal
Ingredients
Method
Whisk the miso, mirin, maple syrup, rice vinegar and water in a small bowl until smooth.
Cut the eggplant into 3 cm chunks and score the cut faces lightly. Put in a microwave-safe bowl, cover and microwave until just soft when pressed.
Heat the oil in a large frying pan over medium-high heat. Add the eggplant and fry, turning, until golden on most sides and creamy inside.
Meanwhile, microwave the edamame with a splash of water until hot, then heat the rice according to the packet, usually about 90 seconds.
Lower the heat to medium-low, pour the miso glaze over the eggplant and toss until it bubbles and turns sticky. Watch it closely, as miso catches quickly.
Spoon the rice into bowls, top with the eggplant and edamame, and scatter with spring onion and sesame seeds.
Tips
- Microwaving the eggplant first means it goes creamy in minutes and soaks up far less oil in the pan.
- Most white miso is made from rice and soy, but some contains barley, so check the label if you need it gluten-free.
- Add cubes of firm tofu to the pan with the eggplant for extra protein.
