Miso-Glazed Eggplant with Sesame Rice

Ingredients

• 2 medium Eggplant
• 2 tbsp White Miso Paste
• 2 tbsp Mirin (rice wine)
• 1 tbsp Soy sauce (gluten-free tamari)
• 1 tbsp Brown sugar
• 1 tsp Sesame oil
• 1 cup Rice
• 2 cups Water
• 1 tbsp Sesame seeds
• 2 Green onions, sliced

Instructions

1. 1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside. Take the 2 medium eggplant and carefully cut each one in half lengthwise. Using a sharp knife, score the cut flesh of each eggplant half in a crosshatch pattern, being careful not to cut through the skin.
2. 2In a small bowl, combine the 2 tbsp White Miso Paste, 2 tbsp Mirin, 1 tbsp Soy sauce (gluten-free tamari), 1 tbsp Brown sugar, and 1 tsp Sesame oil. Whisk these ingredients together until the glaze is smooth and well combined.
3. 3Brush the prepared miso glaze generously over the scored, cut sides of the 2 medium eggplant halves. Place the glazed eggplant halves, cut-side up, onto the prepared baking sheet. Bake in the preheated oven at 400°F (200°C) for 30 to 35 minutes, or until the eggplant flesh is very tender when pierced with a fork and the glaze appears caramelized and slightly bubbly.
4. 4While the eggplant is baking, rinse the 1 cup Rice under cold running water in a fine-mesh sieve until the water runs clear. Transfer the rinsed 1 cup Rice to a medium saucepan with a tight-fitting lid, then add the 2 cups Water. Bring the water and rice to a rolling boil over high heat, then immediately reduce the heat to low, cover the saucepan tightly with its lid, and simmer for 18 minutes. Remove the saucepan from the heat and let it stand, covered, for 5 minutes to allow the rice to steam, then fluff the cooked rice gently with a fork.
5. 5Stir the 1 tbsp Sesame seeds into the fluffed cooked rice. Divide the sesame rice among four serving plates, then carefully place one miso-glazed eggplant half on top of the rice on each plate. Garnish each serving with the 2 Green onions, sliced, before serving immediately.

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