Miso-Glazed Eggplant & Sesame Greens
with Creamy Coconut Rice- Gluten
- Soy
- Sesame
- May contain traces of allergens
Introducing the newest member of the HelloFresh family: miso paste! You may know it from the classic Japanese soup but this superstar ingredient adds a deep, umami rich flavour to anything it touches - one taste and we know you’ll be hooked. Here, you’ll make a sweet and salty miso glaze that transforms eggplant into a caramelised and roasted delight. With creamy coconut rice and flavoursome greens, this is a vegetarian feast on a plate.
Ingredients
1 unit
eggplant
1 tub
miso paste
(Contains: Gluten, Soy; )
1 tin
coconut milk
1 packet
jasmine rice
1 bunch
broccolini
1 bunch
Asian Greens
1 clove
garlic
1 unit
lemon
1 unit
fresh chilli
1 packet
mixed sesame seeds
(Contains: Sesame; )
Not included in your delivery
olive oil
1 tbs
sugar
2 tsp
rice wine vinegar (or white wine vinegar)
¾ cup
water
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Slice the eggplant in half lengthways, then deeply score the flesh in a 1cm crisscross pattern, without cutting through the skin. Place the eggplant on an oven tray lined with baking paper and rub the cut-side with a drizzle of olive oil. In a small bowl, whisk the miso paste, sugar, rice wine vinegar and a drizzle of olive oil together until smooth. Brush or spread the miso glaze over the eggplant flesh, pulling apart the sides slightly so the glaze can get into the cracks. Roast for 25-30 minutes or until the eggplant is soft and the glaze has caramelised.
While the eggplant is roasting, combine the water, coconut milk and the salt in a medium saucepan and bring to the boil over a high heat. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the liquid is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim the broccolini and slice into 3cm pieces. Roughly chop the Asian greens. Finely chop the garlic (or use a garlic press). Slice the lemon into wedges. Thinly slice the long red chilli (if using).
Heat a medium frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, for 3-4 minutes or until golden. Transfer to a small bowl
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini and a dash of water and cook for 4-5 minutes or until just tender. Add the Asian greens and cook, stirring, stir until wilted. Add the garlic and cook for 1 minute or until fragrant. Add a squeeze of lemon, 1/2 the sesame seeds and a pinch of salt and pepper. Toss to combine and remove from the heat.
Fluff up the rice with a fork. Divide the coconut rice, miso-glazed eggplant and sesame greens between plates. Sprinkle with the remaining sesame seeds and red chilli (if using) to garnish and serve with the remaining lemon wedges.
