Name: Rice Bowls with Miso-Glazed Eggplant
Prep time: 40 min
Cook time: 23 min
Total time: 1 h 3 min
Yield: 4 serving(s)
Ingredients: 2 cups (400 g) basmati rice; 3 cups (750 ml) water; 1 tbsp butter; 1/2 tsp salt; 2 kaffir lime leaves; 2 star anise; 1 cinnamon stick, about 4 inches (10 cm) long; 1 piece fresh ginger, about 1 inch (2.5 cm) long, washed and sliced; 1 medium eggplant (or 2 Asian eggplants), about 1 lb (450 g), cut into sticks; 2 tbsp (30 ml) toasted sesame oil; 3 tbsp (45 ml) miso; 1 tbsp brown sugar; 1 tbsp (15 ml) mirin; 1 tbsp (15 ml) lime juice; 1 tbsp (15 ml) water; 2 tbsp roasted black and white sesame seeds; 1/2 English cucumber, sliced into thin rounds; 2 tbsp (30 ml) lime juice; 2 tsp brown sugar; 1/2 tsp (2.5 ml) sriracha sauce or sambal oelek; 4 soy marinated eggs with sesame; Lime wedges, for serving

Preparation

Spiced Basmati Rice
- Rinse the rice under cold running water until the water runs clear. Drain well.
- In a pot, bring the rice, water and remaining ingredients to a boil. Reduce the heat to low. Stir the rice and cover the pot. Cook for 12 to 15 minutes or until the water has been completely absorbed by the rice. Remove from the heat and let rest for 5 minutes, covered.
- Remove the lid and fluff the grains of rice with a fork. Remove and compost the aromatics.
Eggplant
- Meanwhile, with the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick or parchment paper-lined baking sheet, toss the eggplant sticks with the sesame oil. Bake for 15 minutes.
- Meanwhile, in a bowl, whisk together the miso, brown sugar, mirin, lime juice and water.
- Remove the baking sheet from the oven. Flip the eggplant over. With a pastry brush, coat the eggplant with the miso mixture. Sprinkle with the sesame seeds. Continue to bake for 5 minutes or until the eggplant sticks are tender.
Bowls
- Meanwhile, in a bowl, combine the cucumber, lime juice, brown sugar and sriracha. Season with salt. Let sit for 5 minutes. Drain.
- Divide the rice, eggplant and cucumber among four bowls. Garnish each bowl with an egg cut in half. Serve with lime wedges.

Rice Bowls with Miso-Glazed Eggplant

Categories

Ingredients

Spiced Basmati Rice

Eggplant

Bowls

Preparation

Spiced Basmati Rice

Eggplant

Bowls

Personal Note

To help you with this recipe

RICARDO Silicone Whisk