Miso-Glazed Eggplant with Fried Egg
Japanese-inspired, over sesame rice with cashews & cucumber
Miso! It's a Japanese seasoning paste with a sweet and savoury taste. You can use it for broths, sauces or dressings - or make a special miso mayonnaise, for example!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Eggplant
½ piece
Shallot
½ piece
Garlic
½ bunch
Scallions
5 milliliters
Sesame oil
(Contains Sesame)
75 g
Jasmine rice
15 g
White miso paste
(Contains Soy, Wheat)
10 milliliters
Soy sauce
(Contains Soy, Wheat)
¼ sachet(s)
Sesame seeds
(Contains Sesame May be present Tree nuts, Peanuts)
1 piece
Egg
(Contains Egg)
1 piece
[Persian] cucumber
20 g
Chopped cashews
(Contains Cashews May be present Peanuts, Tree nuts, Sesame)
Not included in your delivery
250 milliliters
Low sodium vegetable stock
2 teaspoon
Honey [or plant-based alternative]
½ tablespoon
[Plant-based] butter
1.25 tablespoon
Sunflower oil
1 teaspoon
Sugar
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C and prepare the stock. Halve the eggplant lengthways and score the flesh in a criss-cross pattern, being sure not to cut all the way through. Chop the shallot and crush or mince the garlic. Finely chop the scallions and separate the white part from the greens.
Melt the butter with the sesame oil in a pot or saucepan over medium-high heat. Fry the garlic and shallot for 2 - 3 minutes, then add the rice and the stock. Bring to the boil, then cover with the lid and cook for 12 - 15 minutes until done. Drain if necessary and set aside until serving.
Heat a generous drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the eggplant face-up for 4 minutes, then turn and fry for 4 more minutes or until golden-brown. Meanwhile, in a small bowl combine the miso paste* with the soy sauce, the honey and the sugar, along with some sambal as preferred.
*Take care, this ingredient is salty! Use as preferred.
Add the miso sauce to the eggplant and fry for 1 minute or until the sauce has thickened and reduced. Coat the eggplant with the sauce, then transfer face-up to an oven dish. Top with the sauce and scatter over half of the sesame seeds. Cover with aluminium foil, then roast in the oven for 10 - 12 minutes.
Heat a light drizzle of sunflower oil in the same pan you used for the eggplant over medium heat. Fry the egg, seasoning to taste with salt and pepper. Slice the cucumber. Stir the white part of the scallions and the rest of the sesame seeds into the rice.
Serve the rice on plates and top with the eggplant and the fried egg. Garnish with the scallion greens and the cashews. Serve the cucumber alongside.