How do I prepare the eggplant for baking?

Cut the eggplant in half, then score it lengthwise and vertically to create cubes before brushing generously with the miso paste.

What is the purpose of scoring the eggplant?

Scoring the eggplant allows the sweet and sticky miso-ginger paste to deeply penetrate the flesh, enhancing flavor and tenderness throughout the dish.

How long should the eggplant marinate?

The eggplant should marinate for 20 minutes after being brushed with the miso paste to allow the flavors to absorb before baking.

What's the best way to ensure the eggplant is fully coated during baking?

Halfway through baking, pull the eggplant out of the oven and re-cover it with any remaining miso paste that has gathered on the bottom of the tray.

Why is the brown rice soaked for 24 hours in this recipe?

Soaking the brown rice for 24 hours, as specified in this recipe, helps reduce its cooking time and improves its texture, making it softer and more palatable.

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Sweet and Sticky Baked Miso Eggplant
[Vegan]

RS By: Renee Sexton

Author Bio

Hi, I’m Renee Sexton, and I’m a Nutritionist, Health Coach, Model, Vegan and absolute foodie.... Read More

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Sweet and sticky baked miso eggplant halves glistening with glaze, served on brown rice with kale, topped with spring onions and sesame seeds.

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Sweet and Sticky Baked Miso Eggplant [Vegan]

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Ingredients You Need for Sweet and Sticky Baked Miso Eggplant [Vegan]

1 large eggplant
3 tablespoons white miso paste
2 tablespoons of agave nectar
1-inch knob ginger, peeled and grated
5 tablespoons hot water
1 1/2 teaspoons sesame oil
3 spring onions
2 teaspoons black or white sesame seeds
1 cup brown rice, soaked for 24 hours
1 large kale leaf

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How to Prepare Sweet and Sticky Baked Miso Eggplant [Vegan]

Turn the oven onto 355°F fan bake. Place the miso in a small bowl, add grated ginger, agave nectar, hot water, and 1/2 teaspoon of sesame oil. Mix well until a paste is formed.
Next, cut your eggplant in half and then score it lengthwise and vertically to create cubes. Brush the miso paste on top of the eggplant and then let it marinate for 20 minutes.
Once the eggplants have been marinating for 20 minutes, place them on a baking dish lined with baking paper and place in the oven to cook, maybe for 30-35 minutes, depending on the size of your eggplants. Halfway through make sure to pull the eggplant out of the oven and re-cover with any of the remaining miso paste that has gathered on the bottom of the tray, before returning to the oven.
While the eggplant cooks, drain your soaking brown rice and place in a saucepan with 2 cups of water and a pinch of salt. Bring to the boil and then reduce the heat and let it simmer for 23-25 minutes with the lid on.
Once the rice is cooked, remove the stem from the kale and then thinly slice. Add the kale to the cooked brown rice with 1 teaspoon of sesame oil. Mix well.
Place the brown rice in a bowl and top with the cooked eggplant, some sliced spring onions, and some sesame seeds.