To spice up your steamed rice, stir in 1/4 cup thinly sliced green onions and 1 Tbs. toasted sesame seeds.
- 2 Tbs. peanut oil, plus more for baking dish
- 4 Asian eggplant, halved lengthwise and crosswise
- 3 Tbs. white miso
- 2 Tbs. mirin or sake
- 1 tsp. sugar
- 2 Tbs. vegetable broth
- 1 tsp. Asian sesame oil
- 2 Tbs. sesame seeds
- Steamed rice for serving
Prepare the eggplant
Preheat an oven to 375°F. Oil a baking dish just large enough to hold the eggplant in a single layer.
In a large fry pan over medium-high heat, warm the 2 Tbs. peanut oil. Add the eggplant halves, cut side down, and cook until brown, about 5 minutes. Arrange the eggplant, cut side up, in the prepared dish.
Glaze and bake the eggplant
In a small bowl, stir together the miso and mirin until creamy. Stir in the sugar, broth and sesame oil. Spoon the glaze over the eggplant. Bake until the eggplant halves are soft yet still hold their shape and the glaze is bubbly and browned, 25 to 30 minutes.
Toast the sesame seeds
Meanwhile, in a small, dry fry pan over medium-high heat, toast the sesame seeds, shaking the pan frequently, until they start to pop, about 5 minutes. Sprinkle on the glazed eggplant and serve immediately with the steamed rice. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).