Miso-Glazed Eggplant with Fried Egg

Name: Miso-Glazed Eggplant with Fried Egg Japanese-inspired, over sesame rice with cashews & cucumber
Total time: 40 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 piece Eggplant; 1 piece Garlic; 1 bunch Scallions; 10 milliliters Sesame oil; 150 g Jasmine rice; 25 g White miso paste; ½ sachet(s) Sesame seeds; 2 piece Egg; 1 piece Cucumber; 40 g Roasted cashew nuts; 500 milliliters Low sodium vegetable stock; 1 tablespoon Honey [or plant-based alternative]; 1 tablespoon [Plant-based] butter; 2.5 tablespoon Sunflower oil; 2 teaspoon Sugar; to taste Sambal; to taste Salt and pepper

Japanese-inspired, over sesame rice with cashews & cucumber

View our plans

Did you know that cucumbers can lower blood and body temperature? That's where the saying "cool as a cucumber" comes from!

Tags:

Veggie

Allergens:

Sesamzaad

•Soja

•Tarwe

•Ei

•Cashewnoten

•Noten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Eggplant

½ piece

Garlic

½ bunch

Scallions

5 milliliters

Sesame oil

(Contains: Sesamzaad)

75 g

Jasmine rice

15 g

White miso paste

(Contains: Soja, Tarwe)

¼ sachet(s)

Sesame seeds

(Contains: Sesamzaad May be present: Noten, Pinda's)

1 piece

Egg

(Contains: Ei)

½ piece

Cucumber

20 g

Roasted cashew nuts

(Contains: Cashewnoten, Noten May be present: Noten, Macadamianoten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)

Not included in your delivery

250 milliliters

Low sodium vegetable stock

½ tablespoon

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

Energy (kJ)3631 kJ

Calories868 kcal

Fat45.6 g

Saturated Fat10.4 g

Carbohydrate86.8 g

Sugar20.6 g

Dietary Fiber11.4 g

Protein22.7 g

Salt2.5 g

Potassium558.9 mg

Calcium51.3 mg

Iron2.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Small Bowl

•Casserole

•Oven Dish

•Aluminum Foil

Cooking Steps

Prepare the stock.
Crush or mince the garlic.
Finely chop the scallions and separate the white part from the greens.
In a small bowl, combine the miso paste* with the honey and the sugar, along with some sambal as preferred.

*Take care, this ingredient is salty! Use as preferred.

Melt a knob of butter with the sesame oil in a pot or saucepan over medium-high heat.
Fry the garlic with the white part of the scallions for 2 - 3 minutes, then add the rice and the stock.
Bring to a boil, then cover with the lid and cook for 12 - 15 minutes until done.
Drain if necessary and set aside until serving.

Preheat the oven to 200°C.
Halve the eggplant lengthways and score the flesh in a criss-cross pattern, being sure not to cut all the way through.
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.

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 aluminum 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 rest of the sesame seeds into the rice.