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Japanese Miso Eggplant With Rice & Cabbage Slaw

Struggle Meals - "An Eggplant Extravaganza"

15
Prep Time
(minutes)
35
Cook Time
(minutes)
4
Servings

Ingredients

  • 4 Japanese eggplants
  • 1 tablespoon vegetable oil
  • 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
  • 4 cups cooked rice, for serving
  • Napa cabbage salad:
  • 1/4 napa cabbage, shredded
  • 1 carrot, shaved
  • 1 scallion, sliced
  • 1/4 cup chopped cilantro
  • 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

Steps

  1. For the 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.
  2. Make the 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.
  3. Place eggplant on a baking sheet and bake for 20 minutes. Remove from oven and garnish with scallions.
  4. For the salad: Whisk all of the dressing ingredients and toss with the vegetables.
  5. Divide the eggplants onto 4 plates and serve with 1 cup of cooked rice and some of the salad.