Miso-Glazed Eggplant Steaks With Sesame Rice Recipe

About this recipe

This flavorful dish features tender, miso-glazed eggplant paired with aromatic sesame rice, creating a perfect harmony of savory and umami flavors.

Ingredients

• 250 G Long Aubergine/Brinjal - 250g
• - Yutaka White Miso Paste
• 187 Ml Pure Maple Syrup, 187Ml
• - Schwartz Sesame Seeds
• 1 Bunch Spring Onions 1 Bunch
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• - Kikkoman Soy Sauce
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 160 Ml Cj Bibigo Sesame Oil
• - Imperial Elephant Jasmine Fragrant Rice
• - Ktc Vegetable Oil

Instructions

1. 1. Slice the eggplant into thick rounds and lightly score the surface with a knife.
2. 2. In a bowl, mix miso paste, soy sauce, rice vinegar, maple syrup, and sesame oil to make a glaze.
3. 3. Heat vegetable oil in a large pan and sear the eggplant rounds on both sides until golden brown.
4. 4. Brush the eggplant generously with the miso glaze and transfer to a baking tray.
5. 5. Bake the eggplant in a preheated oven at 200°C for 12-15 minutes until tender and caramelized.
6. 6. While the eggplant bakes, prepare the sesame rice by heating sesame oil in a pan.
7. 7. Add minced garlic, grated ginger, and sesame seeds to the pan, stirring until fragrant.
8. 8. Mix the cooked jasmine rice into the pan and toss until evenly coated with sesame flavors.
9. 9. Finely chop spring onions and sprinkle them over the sesame rice for added freshness.
10. 10. Plate the miso-glazed eggplant steaks alongside the sesame rice and garnish with extra sesame seeds.