Miso-Glazed Eggplant with Pear, Sesame & Crisp Rice

Ingredients

• large eggplants2
• cooked jasmine rice, chilled3 cups
• white miso paste3 tablespoons
• maple syrup1 tablespoon
• rice vinegar1 tablespoon
• sesame oil2 teaspoons
• pear, thinly sliced into ribbons1 large
• scallions, thinly sliced3
• sesame seeds1 tablespoon
• neutral oil2 tablespoons
• salt1/2 teaspoon

Method

1. 1Heat the oven to 425°F and line a tray with parchment.
2. 2Slice the eggplants lengthwise and score the flesh in a crosshatch pattern without cutting through the skin.
3. 3Brush the cut surfaces with neutral oil and roast cut-side up for 20 minutes.
4. 4Mix the miso, maple syrup, rice vinegar, sesame oil, and salt into a smooth glaze.
5. 5Brush the glaze over the eggplants and roast 10–15 minutes more until glossy and deeply browned.
6. 6While the eggplant finishes, press the chilled rice into a thin layer in a hot oiled skillet and cook undisturbed until crisp on the bottom; break into shards.
7. 7Plate the eggplant with pear ribbons, scallions, sesame seeds, and the crisp rice shards scattered around.

Tips

• Chilled rice crisps best because it dries slightly and holds together in the pan.
• If your eggplants are large, score them a little deeper so the glaze can seep in.
• Add the pear just before serving so it stays bright and fresh.

Nutrition