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Japanese Miso Eggplant With Rice & Cabbage Slaw

Struggle Meals - "An Eggplant Extravaganza"

15
Prep Time
(Minutes)
35
Cook Time
(Minutes)

Ingredients

Eggplant

  • 4 Japanese eggplants
  • 1 tablespoon vegetable oil
  • 4 cups cooked rice, for serving

Sauce

  • 1/3 cup white miso
  • 1 1/2 tablespoons water
  • 2 teaspoons sesame oil
  • 1 sugar packet
  • 2 teaspoons rice vinegar
  • 2 packets soy sauce
  • 2 teaspoons grated ginger
  • 2 scallions, sliced

Dressing

  • 2 tablespoons rice vinegar
  • 2 tablespoons vegetable oil
  • 3 soy sauce packets
  • 2 teaspoons sesame oil
  • 1 honey packet
  • 1 red pepper flake packet

Napa Cabbage Salad

  • 1/4 napa cabbage, shredded
  • 1 carrot, shaved
  • 1 scallion, sliced
  • 1/4 cup chopped cilantro

Steps

Eggplant

  1. Preheat oven to 425 degrees.
  2. Cut the eggplants in half lengthwise.
  3. Heat a large skillet over medium-high heat.
  4. Add oil and sear eggplants face side down for 2 to 3 minutes.
  5. Apply sauce, then place eggplant on a baking sheet and bake for 20 minutes. Remove from oven and garnish with scallions.
  6. Divide the eggplants onto 4 plates and serve with 1 cup of cooked rice and some of the salad.

Sauce

  1. Combine the miso, water, sesame oil, sugar, rice vinegar, soy sauce and ginger in a medium bowl.
  2. Spoon the sauce on the eggplant and spread it out.

Dressing

  1. Combine dressing ingredients.

Napa Cabbage Salad

  1. Toss salad ingredients and mix in dressing.