Serves: 4
Prep: 10 mins
Cook: 50 mins
Kcal: 487
Fats: 17g
Carbs: 77g
Protein: 14g
Fibre: 20 g
Ingredients:
4 eggplants
3 tbsp. olive oil
3 garlic cloves, minced
1 tbsp. root ginger, grated
4 tbsp. miso paste
4 tbsp. sesame seeds
4 green onions, sliced
2 tbsp. tamari
2 tbsp. rice wine vinegar
1 cup (185g) basmati rice, uncooked
Method:
- Preheat the oven to 400°F (200°C). Prepare a baking sheet lined with baking paper.
- Halve the eggplants lengthwise, leaving the stem on. Cut about ½ inch (1cm) across the flesh in a diamond pattern. Place the eggplants onto the baking sheet, drizzle with half the olive oil and bake in the hot oven for 20 minutes until soft.
- Now add the garlic with the ginger, miso paste, remaining olive oil, half the sesame seeds, half the green onion, tamari and rice vinegar into a bowl and mix to form a smooth sauce. Spread the sauce evenly over the eggplant and place the tray back into the oven for a further 30 minutes.
- In the meantime, cook rice according to instructions on packaging.
- Remove the eggplant from the oven, serve with the cooked rice and sprinkle with the remaining green onion and sesame seeds. Serve immediately.