This Baked Miso Eggplant with Dashi Broth Asian Green and Brown Rice is a Japanese-inspired dish that is as delicious as it is healthy. This versatile meal can easily be served with market fish instead of eggplant, with rice and vegies for a hearty main or without for a light entrée, making it the perfect solution for a fast at-home dinner for the family, or as part of a bigger feast to impress your friends.
Ingredients
Broth
• 1 cup water
• 10g kombo
• 1 garlic clove – crushed
• 1 tsp grated ginger
• Small bunch of coriander – stalks and leaves chopped
• 30g wakame
• 1 tbsp miso paste
Marinade
• 2 eggplants
• 6 tbsp miso paste
• 2 tbsp mirin
• 2 tbsp honey
To serve
• 1 cup of cooked brown rice
• Asian greens – steamed
• ½ leek – julienned
• Sprinkle of toasted black sesame seeds
Method
• To make broth. Place kombo in cold water and place on low heat for 15 minutes (do not boil) Remove kombo. Add garlic, ginger, coriander, wakame and 1 tbsp miso paste. Bring to boil and chill. Leave overnight, then strain.
• Mix miso paste, mirin and honey. Cook over low heat on the stove until combined. Remove from heat and allow to cool
• Cut eggplants in half long ways and score flesh with a sharp knife. Cook in moderate oven, 160 degrees, for 20-30 minutes or until tender
• Remove from oven and brush generously with marinade
• Return to oven for a further 5 minutes to allow the miso glaze to caramelize slightly
• Sprinkle with toasted sesame seeds, leeks and serve on a bed of brown rice and a side of steamed Asian greens then pour over warm broth
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