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Miso eggplant with pickled vegetables
Miso eggplant with pickled vegetables
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Prep Time:
20 minutes
Cook Time:
240 minutes
Total Time:
260 minutes
Easy vegetarian Japanese fusion: Slow cooker sushi rice, pickled veggies, and miso eggplant.
Ingredients:
  • 75.00 gm white miso paste
  • 10.60 gm soy sauce
  • 2 garlic cloves, crushed
  • 1/2 tsp sesame oil
  • 20.00 gm mirin seasoning
  • 20.00 gm caster sugar
  • 2 medium eggplant, halved lengthways
  • 200.00 gm sushi rice
  • Pickled ginger, to serve
  • Green onion, sliced, to serve
  • Sesame seeds, toasted, to serve
  • 1 small carrot, cut into thin matchsticks
  • 1 small Lebanese cucumber, seeded, cut into thin matchsticks
  • 82.50 ml rice wine vinegar
Instructions:
  • In a jug, mix together miso paste, soy sauce, garlic, oil, mirin, sugar, and 2 tablespoons of water. Spoon 2 tablespoons of the miso mixture into the slow cooker, spreading it to cover the base.
  • Score the eggplant in a crisscross pattern with a sharp knife, ensuring not to pierce through the skin. Place the eggplant in a slow cooker with the cut side facing up. Spoon the remaining miso mixture over the eggplant. Cook on high for 2 hours or on low for 4 hours, remember to baste the eggplant with the miso mixture halfway through cooking.
  • Prepare Pickled Vegetables by combining carrots, cucumbers, vinegar, sugar, and 2 tablespoons of water in a bowl. Season with salt and pepper, cover, and let sit for 2 hours.
  • While the eggplant is finishing up, give the rice a quick rinse under cold water. Prepare the rice using the absorption method as directed on the package.
  • Drain the pickled vegetables and rinse under cold water. Make sure to drain well. Serve the eggplant with the pickled vegetables, ginger, green onions, and rice, then sprinkle with sesame seeds.

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