
By R Lloyd
Miso eggplant with pickled vegetables
5 steps
Prep:20minCook:4h
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.
Updated at: Thu, 17 Aug 2023 13:43:55 GMT
Nutrition balance score
Good
Glycemic Index
62
Moderate
Glycemic Load
42
High
Nutrition per serving
Calories306.5 kcal (15%)
Total Fat2.6 g (4%)
Carbs66.7 g (26%)
Sugars20.4 g (23%)
Protein8.7 g (17%)
Sodium977.7 mg (49%)
Fiber9.8 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

¼ cupwhite miso paste

2 teaspoonssoy sauce

2garlic cloves
crushed

½ teaspoonsesame oil

2 tablespoonsmirin seasoning

2 teaspoonscaster sugar

2eggplant
medium, halved lengthways

1 cupsushi rice

pickled ginger
to serve

Green onion
sliced, to serve

sesame seeds
toasted, to serve

1carrot
small, cut into thin matchsticks

1Lebanese cucumber
small, seeded, cut into thin matchsticks

⅓ cuprice wine vinegar

2 teaspoonscaster sugar
Instructions
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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