Miso-Glazed Eggplant with Fried Egg
Japanese-inspired, with rice & quick-pickled cucumber
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The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Eggplant
½ piece
Shallot
½ piece
Garlic
½ bunch
Scallions
5 milliliters
Sesame oil
(Contains: Sesamzaad)
75 g
Jasmine rice
15 g
White miso paste
(Contains: Soja, Tarwe)
10 milliliters
Soy sauce
(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
Chopped cashews
(Contains: Cashewnoten May be present: Noten, Pinda's, Sesamzaad)
Not included in your delivery
250 milliliters
Low sodium vegetable stock
½ tablespoon
Sunflower oil
2 teaspoon
Honey [or plant-based alternative]
1 teaspoon
Sugar
¼ tablespoon
Olive oil
to taste
Sambal
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan.
- Boil the rice in the stock for 12 - 15 minutes, covered, then drain and set aside.
- 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.
If you don't have an air fryer, go to step 4!
- Drizzle the eggplant with half of the sunflower oil and transfer it to the air fryer, face-down.
- Air-fry the eggplant for 20 minutes at 190°C, turning halfway (see Tip).
- Meanwhile, heat the rest of the sunflower oil in a frying pan over medium-high heat. Fry the shallot and garlic for 2 - 3 minutes.
Tip: cooking time may vary according to your air fryer model.
- To the frying pan, add the soy sauce, honey, sesame oil, miso paste* and sugar, along with some sambal as preferred.
- Fry for 1 minute or until the sauce has thickened.
- Shortly before serving, pour the sauce over the eggplant and scatter over half of the sesame seeds.
You can now skip ahead to step 6!
*Take care, this ingredient is salty! Use as preferred.
- Preheat the oven to 200°C.
- Heat the sunflower oil in a deep frying pan over medium-high heat. Fry the eggplant face-up for 4 minutes, then flip and fry for another 4 minutes or until golden-brown.
- Meanwhile, in a small bowl combine the miso paste* with the soy sauce, honey, sesame oil and 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 the olive oil in a frying pan over medium heat and fry the egg.
- 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, the cucumber and the fried egg. Garnish with the scallion greens and the cashews.
