Miso glazed eggplant, rice, snow pea salad
FULL METHOD & RECIPE CARD AVAILABLE BELOW
Light soy sauce
Allergens: Soy, wheat, onion, sesame
Pantry staples: Cooking oil
NOTE: The eggplants do not need to be salted in this recipe, however the texture may be improved slightly if you desire to do so. Place the eggplant halves onto a tray or plate and cover liberally with salt. Let sit for 10 minutes and then wash off the salt.
1. Preheat oven to 200C fan forced.
2. Prepare the ingredients: Wash the vegetables. Cut the carrots into matchstick size pieces. Thinly slice the spring onions on a diagonal. Thinly slice the capsicums. Remove the stem from the snow peas and thinly slice on the diagonal. Halve the eggplant down the middle lengthways. Cut a shallow criss cross pattern into the flesh of the eggplant.
3. Make the miso glaze: Combine the miso, light soy and two teaspoons of sugar per person in a bowl, mix well to dissolve the sugar. Taste and add more sugar if you would prefer.
4. Cook the eggplant: Place the eggplant on a lined baking tray skin-side down and drizzle with a little cooking oil. Place the eggplant into the oven and cook for 15 minutes or until the eggplant browns slightly and softens. Spread the miso glaze onto the eggplant and bake a further 5 minutes or until the glaze bubbles and starts to brown.
5. Cook the rice: Meanwhile, bring a medium saucepan of water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked, strain the rice through a sieve.
6. Make the snow peas salad: Place the carrots, spring onions, capsicums and snow peas into a bowl. Mix well.
7. To serve: Divide the rice, eggplant, capsicums, carrots and spring onions between the serving plates. Sprinkle the togarashi over the dish.