Miso-Glazed Eggplant with Fried Egg
Japanese-inspired, over sesame rice with cashews & cucumber
Sesame oil is a staple in Asian cuisine, loved for its rich, nutty flavour. It's often used as a finishing touch over dishes, but it can also be used as a cooking oil, especially in recipes requiring gentle heat.
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
Garlic
½ bunch
Scallions
5 milliliters
Sesame oil
(Contains: Sesamzaad)
75 g
Jasmine rice
15 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
¼ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
1 piece
Egg
(Contains: Ei)
½ piece
Cucumber
20 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Paranoten, Pecannoten, Amandelnoten, Pistachenoten)
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
Utensils
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.
- 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.
