Miso-Glazed Eggplant and Green Tea Rice
INGREDIENTS
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INSTRUCTIONS
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Chop the cilantro.
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Heat a medium pot of salted water to boiling. Cook sushi rice for 16-20 minutes until tender. Drain and keep warm.
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Peel the ginger and smash it with garlic until they form a thick paste. Mix in the ginger, garlic, miso, mirin and half of the soy sauce.
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Preheat the oven to 500 degrees Fahrenheit. Cut eggplants into quarters, then lay skin-side down on an oiled baking sheet. Brush the top with oil and the miso mixture. Put them in the oven and bake for about 15 minutes, until lightly browned.
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Stir rice vinegar, sugar, green tea powder, half the black sesame seeds, and most of the cilantro into the rice.
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Divide the rice and eggplant between two places, then top with the rest of the cilantro and sesame seeds.