Miso-Glazed Eggplant with Sesame Rice

Servings: 4 | 30 minutes | 520 kcal

This vegan version of the classic Japanese dish was created by the renowned chef Takashi Miura.

Chef Miura was inspired to create this vegan version of a classic Japanese dish when he saw a vegetarian customer struggling to find something to eat at a restaurant.

Ingredients

3 tbsp white miso paste
2 tbsp rice vinegar
2 tbsp sesame oil
1 tsp maple syrup
2 medium eggplants
1 cup sushi or short grain rice
2 cups water
1 tsp salt
1 tbsp sesame seeds

Instructions

Preheat the oven to 375°F (190°C). In a small bowl, whisk together miso, rice vinegar, sesame oil, and maple syrup to make the miso glaze.
Cut the eggplant into 1/2 inch (1.25 cm) thick slices, then brush the eggplant slices with the miso glaze. Place the eggplant slices on a parchment paper-lined baking sheet, and bake for 15 minutes.
Meanwhile, rinse the rice in a sieve under a cold tap until the water runs clear. Place the rice in a medium pot, add the water and salt, and bring to a boil over medium-high heat. When it starts to boil, reduce the heat to low and simmer, covered, for 10 minutes.
Fluff the cooked rice with a fork, then stir in the sesame seeds. Serve the eggplant slices with the sesame rice.