Miso-Glazed Eggplant over Rice

Ingredients

• 4 whole Japanese Eggplant
• 3 tbsp White Miso Paste
• 2 tbsp Maple Syrup
• 1 tbsp Rice Vinegar
• 1 tbsp Sesame Oil
• 1 tsp Fresh Ginger
• 2 cloves Garlic
• 1 tbsp Vegetable Oil
• 1 tbsp Sesame Seeds
• 3 whole Green Onions
• 2 cups Jasmine Rice
• 1 cup Steamed Edamame

Instructions

1. Cook jasmine rice according to package directions. Steam edamame according to package directions.
2. Preheat oven to 425°F. Score the cut side of each eggplant half in a crosshatch pattern. Brush with vegetable oil and place cut-side down on a sheet pan. Roast 15 minutes.
3. While eggplant roasts, whisk together miso paste, maple syrup, rice vinegar, sesame oil, ginger, and garlic until smooth.
4. Flip eggplant cut-side up. Brush generously with the miso glaze. Return to oven for 8–10 minutes until glaze is caramelized and bubbly.
5. Serve over jasmine rice with steamed edamame, topped with sesame seeds and green onions.