Miso-Plum Glazed Eggplant and Black Rice Bowls

Ingredients

• black rice1 1/2 cups
• water3 cups
• Japanese eggplants3 medium, halved lengthwise
• neutral oil2 tablespoons
• white miso2 tablespoons
• plum jam3 tablespoons
• rice vinegar1 tablespoon
• soy sauce1 tablespoon
• scallions3, thinly sliced
• toasted sesame seeds2 teaspoons

Method

1. 1Rinse the black rice and simmer it in the water until tender and glossy, then let it stand covered for 10 minutes.
2. 2Heat the oven to 425°F and brush the eggplant cut sides with oil, placing them cut-side down on a lined tray.
3. 3Roast until deeply browned and soft, about 20 minutes, then flip and roast 5 minutes more.
4. 4Stir together the miso, plum jam, rice vinegar, soy sauce, and 2 tablespoons warm water to make a loose glaze.
5. 5Brush the hot eggplant generously with the glaze and return to the oven for 3 to 5 minutes until sticky and caramelized.
6. 6Fluff the rice and divide it among bowls, topping with the glazed eggplant, scallions, and sesame seeds.
7. 7Serve warm, spooning any extra glaze from the pan over the rice.

Tips

• Choose eggplants with taut skin so they roast into a creamy texture instead of collapsing.
• If the glaze thickens too much, loosen it with a teaspoon of hot water at a time.
• A squeeze of lime at the end adds a bright finish without overpowering the plum flavor.

Nutrition