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Recipe by:

Dana Ramsey

Delicious Miso Aubergine with Edamame and Brown Rice

This Miso Aubergine with Edamame Beans and Brown Rice is a hearty, flavorful dish perfect for fall gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 medium-sized eggplants, preferably Japanese
  • 2 Tbsp. white miso paste
  • 1 Tbsp. maple syrup
  • 2 tsp. soy sauce
  • 1 tsp. sesame oil
  • 2 cups cooked brown rice
  • 1 cup shelled edamame Can be frozen
  • 2 Tbsp. sesame seeds For garnish
  • fresh scallions, thinly sliced For garnish

Equipment

  • Oven
  • Baking sheet Lined with parchment paper
  • Small bowl
  • Sharp knife

Method
 

  1. Preheat your oven to 425°F (220°C). Wash and slice the eggplants in half lengthwise, scoring the flesh in a diamond pattern.
  2. In a small bowl, combine the white miso paste, maple syrup, soy sauce, and sesame oil. Whisk until smooth.
  3. Place the prepared eggplants on a baking sheet lined with parchment paper, cut side up, and generously brush with the miso glaze.
  4. Roast the eggplants in the oven for about 25-30 minutes until caramelized and tender.
  5. Prepare the brown rice according to package instructions while the eggplants roast.
  6. During the last 5 minutes of roasting, add the shelled edamame to the baking tray to warm through.
  7. Serve the brown rice topped with roasted miso aubergine, edamame, sesame seeds, and scallions.

Notes

The eggplant should be golden and tender. The miso glaze adds a rich flavor, truly highlighting seasonal ingredients.