Miso eggplant with pickled vegetables

Name: Miso eggplant with pickled vegetables
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Asian, Japanese
Ingredients: 1/4 cup white miso paste; 2 teaspoons soy sauce; 2 garlic cloves, crushed; 1/2 teaspoon sesame oil; 2 tablespoons mirin seasoning; 2 teaspoons caster sugar; 2 medium eggplant, halved lengthways; 1 cup sushi rice; Pickled ginger, to serve; Green onion, sliced, to serve; Sesame seeds, toasted, to serve; 1 small carrot, cut into thin matchsticks; 1 small Lebanese cucumber, seeded, cut into thin matchsticks; 1/3 cup rice wine vinegar; 2 teaspoons caster sugar

5 steps

Prep:20minCook:4h

A masterful vegetarian meal made easy with a slow cooker. Enjoy the flavours of Japan with sushi rice, pickled veg and miso paste-drenched eggplant.

Updated at: Thu, 17 Aug 2023 13:43:55 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories298.4 kcal (15%)

Total Fat2.6 g (4%)

Carbs64.6 g (25%)

Sugars18.4 g (20%)

Protein8.7 g (17%)

Sodium977.6 mg (49%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¼ cupwhite miso paste

2 teaspoonssoy sauce

2garlic cloves

crushed

½ teaspoonsesame oil

2 tablespoonsmirin seasoning

2 teaspoonscaster sugar

2eggplant

medium, halved lengthways

1 cupsushi rice

small, cut into thin matchsticks

1Lebanese cucumber

small, seeded, cut into thin matchsticks

⅓ cuprice wine vinegar

2 teaspoonscaster sugar

Instructions

Step 1

Combine miso paste, soy sauce, garlic, oil, mirin, sugar and 2 tablespoons water in a jug. Spoon 2 tablespoons miso mixture into slow cooker, spreading to cover base.

Step 2

Using a sharp knife, score the flesh of the eggplant in a criss-cross pattern, being careful not to cut through the skin. Place in slow cooker, cut-side up. Spoon over remaining miso mixture. Cook on high for 2 hours (or low for 4 hours), basting with miso mixture halfway through cooking.

Step 3

Meanwhile, make Pickled Vegetables; Place carrot, cucumber, vinegar, sugar and 2 tablespoons water in a bowl. Season with salt and pepper. Cover. Set aside for 2 hours.

Step 4

Just before eggplant is ready, rinse rice under cold water. Cook rice, using absorption method, following packet directions.

Step 5

Drain pickled vegetables. Rinse under cold water. Drain well. Serve eggplant with pickled vegetables, ginger, green onion and rice. Sprinkle with sesame seeds.

View on taste.com.au

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