
Japanese Miso Eggplant With Rice & Cabbage Slaw
Struggle Meals - "An Eggplant Extravaganza"
15
Prep Time (minutes)
35
Cook Time (minutes)
4
ServingsIngredients
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
- Preheat oven to 425 degrees.
- Cut the eggplants in half lengthwise.
- Heat a large skillet over medium-high heat.
- Add oil and sear eggplants face side down for 2 to 3 minutes.
- Apply sauce, then place eggplant on a baking sheet and bake for 20 minutes. Remove from oven and garnish with scallions.
- Divide the eggplants onto 4 plates and serve with 1 cup of cooked rice and some of the salad.
Sauce
- Combine the miso, water, sesame oil, sugar, rice vinegar, soy sauce and ginger in a medium bowl.
- Spoon the sauce on the eggplant and spread it out.
Dressing
- Combine dressing ingredients.
Napa Cabbage Salad
- Toss salad ingredients and mix in dressing.