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Miso-Glazed Eggplant Fill 1 Created with Sketch.

with Green Tea Rice

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 400 calories

You might recognize the green tea flavor we used in the rice, known as Matcha in Japanese, from green tea ice cream or green tea lattes sold at coffee chains all over the world. This powder, made purely of very finely ground tea leaves, has the highest concentration of antioxidants of any other form of green tea.

fresh
ingredients
Miso-Glazed Eggplant with Green Tea Rice
Title
  • 2 Japanese Eggplants
  • 1 bunch Cilantro
  • 1 clove Garlic
  • 1 Small Piece Ginger
  • ¾ cup Sushi Rice
  • 2 Tbsps White Miso Paste
  • 2 Tbsps Mirin
  • 2 Tbsps Soy Sauce
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps Sugar
  • 1 tsp Green Tea Powder
  • 1 tsp Black Sesame Seeds
tried-and-true
kitchen tools
step-by-step
instructions
Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 500°F. Heat a medium pot of salted water to boiling on high.Wash and dry the fresh produce. Cut the eggplants in half lengthwise, then crosswise into quarters. With the tip of a knife, score a diagonal crosshatch pattern into the cut sides of the eggplant. Place the eggplant on a lightly oiled baking sheet, cut-side up. Finely chop the cilantro. Peel and mince the ginger and garlic, smashing until they resemble paste.
Cook the rice:
2 Cook the rice:
Add the sushi rice to the boiling water and cook for 16 to 20 minutes, or until tender. Drain thoroughly.
Make the miso topping:
3 Make the miso topping:
While the rice cooks, in a small bowl, whisk together the ginger, garlic, miso, mirin, and half the soy sauce.
Roast the eggplant:
4 Roast the eggplant:
While the rice continues to cook, drizzle the eggplant with olive oil and spread the miso mixture on the flat sides of the eggplant slices. Roast in the oven 14 to 16 minutes, or until the eggplant is tender and the topping is lightly browned.
Finish the rice:
5 Finish the rice:
Add the cooked rice back to the pot. Add the rice vinegar, sugar, green tea powder, half the black sesame seeds, and all but a pinch of the cilantro; stir until well combined.
Plate your dish:
6 Plate your dish:
Divide the green tea rice and eggplant slices between 2 plates. Garnish with the remaining black sesame seeds, cilantro, and soy sauce. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 500°F. Heat a medium pot of salted water to boiling on high.Wash and dry the fresh produce. Cut the eggplants in half lengthwise, then crosswise into quarters. With the tip of a knife, score a diagonal crosshatch pattern into the cut sides of the eggplant. Place the eggplant on a lightly oiled baking sheet, cut-side up. Finely chop the cilantro. Peel and mince the ginger and garlic, smashing until they resemble paste.
2 Cook the rice:
Add the sushi rice to the boiling water and cook for 16 to 20 minutes, or until tender. Drain thoroughly.
Cook the rice:
Make the miso topping:
3 Make the miso topping:
While the rice cooks, in a small bowl, whisk together the ginger, garlic, miso, mirin, and half the soy sauce.
4 Roast the eggplant:
While the rice continues to cook, drizzle the eggplant with olive oil and spread the miso mixture on the flat sides of the eggplant slices. Roast in the oven 14 to 16 minutes, or until the eggplant is tender and the topping is lightly browned.
Roast the eggplant:
Finish the rice:
5 Finish the rice:
Add the cooked rice back to the pot. Add the rice vinegar, sugar, green tea powder, half the black sesame seeds, and all but a pinch of the cilantro; stir until well combined.
6 Plate your dish:
Divide the green tea rice and eggplant slices between 2 plates. Garnish with the remaining black sesame seeds, cilantro, and soy sauce. Enjoy!
Plate your dish: