Miso eggplant with pickled vegetables

A masterful vegetarian meal made easy with a slow cooker. Enjoy the flavours of Japan with sushi rice, pickled veg and miso paste-drenched eggplant.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine miso paste, soy sauce, garlic, oil, mirin, sugar and 2 tablespoons water in a jug. Spoon 2 tablespoons miso mixture into slow cooker, spreading to cover base.

Step 2

Using a sharp knife, score the flesh of the eggplant in a criss-cross pattern, being careful not to cut through the skin. Place in slow cooker, cut-side up. Spoon over remaining miso mixture. Cook on high for 2 hours (or low for 4 hours), basting with miso mixture halfway through cooking.

Step 3

Meanwhile, make Pickled Vegetables; Place carrot, cucumber, vinegar, sugar and 2 tablespoons water in a bowl. Season with salt and pepper. Cover. Set aside for 2 hours.

Step 4

Just before eggplant is ready, rinse rice under cold water. Cook rice, using absorption method, following packet directions.

Step 5

Drain pickled vegetables. Rinse under cold water. Drain well. Serve eggplant with pickled vegetables, ginger, green onion and rice. Sprinkle with sesame seeds.

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