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The Fast Facts
- Easy yet extremely comforting and filling meal, miso eggplant with brown rice can be served as a main recipe on its own in case we attempt to complete a portion of another protein source to another meal of the day or we can serve it as a part of a more comprehensive menu.
- The dish is tasty and healthy and at the same time so simple to make that one should absolutely remember it as a valuable alternative to a fast and healthy meal.
- It is an excellent ingredient that can be used in soups, stews and sauces and it can be stored over a long period of time in the fridge.
By frying the miso eggplant on the pan or wok, we do not need to switch on the oven, however; it can also be roasted by applying the miso sauce after. Either way, go ahead and taste the miso paste that caters to your taste buds, white miso, in case you are a person to milder tastes. It is an excellent ingredient that can be used in soups, stews and sauces and it can be stored over a long period of time in the fridge.
Miso Eggplant With Brown Rice: Healthy Recipe.
Ingredients.
Servings: 2-4.
- 2 grated or middle purple aubergine.
- Using 1-2 tablespoon of miso paste as per taste.
- 1 fruit of ginger.
- 1 tablespoons of rice vinegar.
- 2 tablespoon of soy sauce.
- 1 tsp. of molasses or honey.
- 1/ 2 teaspoon Worcestershire (optional) sauce.
- 1 tablespoon mirin or white wine.
- 1/4 teaspoon of granulated garlic.
- 2 tablespoon extra virgin olive oil and salt.
- sesame seeds, 1-2 tablespoons, brown rice to serve.
How to make miso eggplant with brown rice?
Preparation time: 30 minutes.
Difficulty: Easy.
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Clean the eggplants and take the stem part off and cut into cubes of approximately 1-2 cm long. or you may put it in coarse salt laid on a strainer, till it loses that supposed bitterness, and then you must thoroughly wash it.
Put the two tablespoons of oil in a large non-stick frying pan, or wok Add the eggplant. Sprinkle with salt and saute at medium heat until it starts to color and become condensed by losing part of its water.
wash and chop ginger. Combine the miso, vinegar, soy sauce, honey, Worcestershire sauce, mirin or wine and granulated garlic in a bowl. Pour over the eggplant and leave on low heat and continue sauteing such that the eggplant continues to cook through as it starts caramelizing. Boil brown rice as per packet guidelines and can be served separately or be blended. Add taste of sesame seeds.
Tasting.
Easy yet extremely comforting and filling meal, miso eggplant with brown rice can be served as a main recipe on its own in case we attempt to complete a portion of another protein source to another meal of the day or we can serve it as a part of a more comprehensive menu. When you prefer your food crunchy I propose you toast the sesame individually and place this on the prepared food.
Bottom Line.
Miso eggplant and brown rice should be combined to produce a good and fulfilling dish. The miso has the rich umami taste, which balances with the tender eggplant, and the nutty brown rice compliments the dish providing a literal fill. The dish is tasty and healthy and at the same time so simple to make that one should absolutely remember it as a valuable alternative to a fast and healthy meal.
