This brown rice dish is reminiscent of deconstructed sushi and offers the perfect accompaniment to the sweetness and stickiness of miso baked eggplant. It’s vegan, gluten free and packed full of flavour and nutrients.
FOR THE MISO BAKED EGGPLANT
2 medium eggplants
2 tbsp miso paste
2 tbsp tamari (or soy sauce)
1/2 tbsp sesame oil
1/2 tbsp olive oil
1 tbsp rice malt syrup (or honey – but this is a non-vegan alternative)
juice of half a lemon
dash of rice wine or white wine vinegar
toasted sesame seeds, to serve
finely sliced spring onions, to serve
Preheat oven to 200C. Put the miso paste, tamari, oils, rice malt syrup, lemon juice and vinegar in a bowl and whisk to combine.
Remove the top of the eggplants and slice in half lengthways. Score the flesh of the eggplant in a cross hatched pattern. Place eggplants skin side down on a lined baking tray. Reserve 1/4 of the miso mixture. Spoon the rest of the miso mixture on the flesh side of the eggplants and spread evenly to cover the surface of the eggplant. Place tray in the oven and bake for 45 minutes or until the eggplants are soft and cooked through.
Spoon the remaining miso mixture over the cooked eggplants, then sprinkle with toasted sesame seeds and sliced spring onion to serve.
Recipe adapted from Lush Loves.
FOR THE NORI AND SESAME BROWN RICE
2/3 cup brown rice
1/2 tbsp olive oil
1 tsp sesame oil
1/2 tbsp tamari (or soy sauce)
1 sheet of nori seaweed
2 tsp toasted sesame seeds
2 spring onions, finely sliced
Cook the rice in a pot of salted boiling water for 25 minutes. Drain well and set aside.
Finely shred the nori using kitchen scissors.
Heat the olive oil in a pan over medium-high heat. Add the cooked brown rice and stir fry for 2-3 minutes until it begins to toast and turn golden. Add the remaining ingredients and continue cooking for another minute or so until everything is well combined.
Recipe adapted from Gwyneth Paltrow’s book, It’s All Good.