Miso Eggplant and Herbed Rice
This dish is a great mix of my Macroterranean thinking as it brings together both the worlds I cook in. a great side dish or light lunch, this dish is great for digestion and keeps us satisfied for a long time.
Makes 2-4 servings
- 1 large globe eggplant
- 1 tablespoon white miso
- 2 teaspoons brown rice syrup
- 1 tablespoon extra virgin olive oil
- 1 teaspoon shoyu
- ½ cup brown basmati rice
- 2 tablespoons wild rice
- 1 cup spring or filtered water
- Pinch sea salt
- 3-4 stems fresh flatleaf parsley, coarsely chopped
- 2-3 stems fresh basil, leaves removed, coarsely chopped
- 2-3 stems fresh oregano, leaves stripped, coarsely chopped
Step By Step Instructions:
Cut the eggplant lengthwise into two halves. Cut a crisscross pattern into the flesh of each half, but do not cut all the way through. Lay eggplant on a baking sheet cut side up.
Whisk together the miso, brown rice syrup, olive oil and shoyu until smooth and creamy. Spoon the marinade evenly over the eggplant. Set aside for 30 minutes to allow the eggplant to absorb the marinade.
Preheat the oven to 350o F.
Bake the eggplant for 45-50 minutes, until the eggplant is soft in the center and the marinade has caramelized a bit.
While the eggplant cooks, bring rices and water to a boil. Add a pinch of salt and cover. Reduce heat to low and cook until all water is absorbed, 35-40 minutes. Transfer rice to a serving bowl and stir in chopped herbs.
To serve, place the eggplant on the rim of a platter with the rice mounded in the center. Drizzle the rice with a bit of fruity olive oil and serve hot.