Miso-Glazed Eggplant with Green Tea Rice

Miso-Glazed Eggplant

with Green Tea Rice

2 Servings
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From the Test Kitchen

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    400 Cals (est.)
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
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

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:
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