Miso-Glazed Eggplant Rice Bowls
with Bok Choy & Edamame
Cooking time
25 minutes
Servings
2/4
Calories
960 /serving
Just mmm. As in umami, which is coming off these roasted eggplants in spades. Generously glazed with mmmiso and mmmirin, they stay in the oven until they're custard-soft, caramelized and richly savoury. They're even better served with a side of sesame-scallion mayo.
We will send you:
- 2 Scallions
- 2 Eggplants
- 225g Baby bok choy
- 30ml Mirin
- 20g White miso paste
- 15ml Toasted sesame oil
- 150g Edamame (or green peas)
- 160g Jasmine rice
- 60ml Mayonnaise
- 9g Black & white sesame seeds
Contains: Eggs • Sesame • Soy
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
Total Fat
53 g
Saturated Fat
5 g
Sodium
780 mg
Total Carb
106 g
Sugars
21 g
Protein
21 g
Fibre
16 g
Preparation
Roast the eggplants
- Preheat the oven to 450°F.
- Medium-dice the eggplants.
- Slice the scallions crosswise, separating the white bottoms and green tops.
- In a medium bowl, combine the miso, mirin, ½ the white bottoms of the scallions, 2 tbsp oil (double for 4 portions) and a small pinch of S&P.
- Add the eggplants; toss well.
- Arrange on a lined sheet pan and roast, stirring halfway, 20 to 22 min., until beginning to soften.
Cook the rice
- Meanwhile, in a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and add the edamame and ½ the sesame oil. Let sit, covered, for 5 min. Fluff the rice.
Roast the bok choy
- Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large).
- On a second lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 5 to 7 min., until tender.
Make the sesame mayo
- Meanwhile, in a small bowl, combine the mayo, ½ the sesame seeds, the remaining sesame oil and white bottoms of the scallions, and S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the eggplants and bok choy.
- Garnish with the green tops of the scallions and remaining sesame seeds.
- Serve the sesame mayo on the side. Bon appétit!
