My Sticky Miso Eggplant Rice Bowls by Maxy69838

Ingredients

• 2 medium eggplants, halved and scored
• 2 tbsp white miso paste
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 2 tbsp neutral oil
• cooked rice to serve
• 2 spring onions, sliced
• 1 tsp sesame seeds

Instructions

1. Score the cut side of the eggplants in a criss-cross and brush them all over with the oil.
2. Fry cut-side down over medium heat for 5 to 6 min until deep golden, then flip and cook until soft.
3. Whisk the miso, maple, rice vinegar, soy and ginger into a smooth glaze.
4. Spoon the glaze over the eggplants and let it bubble and caramelise for a couple of minutes.
5. Serve on rice, spoon over the pan juices and finish with spring onion and sesame seeds.