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Grilled Miso Eggplant Medley with Jasmine Rice

Authors
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    Name
    ChefPandas
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🍽️ Recipe Overview

  • Cuisine : Asian
  • Dietary : High-Fiber
  • Difficulty : Medium
  • Method : Grill

👨‍🍳 Chef's Notes

Grilling the eggplant enhances its natural sweetness and smoky flavor, perfectly complemented by the savory miso marinade. Be sure not to overcook the eggplant to maintain its tender texture.

⭐ Why This Recipe Works

Marinating the eggplant in miso adds depth of flavor, while grilling caramelizes the sugars in the vegetable, creating a delicious umami-rich dish that is both satisfying and nutritious.

🧾 Ingredients

  • 2 large eggplants, sliced lengthwise
  • 2 tbsp miso paste
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 2 cups cooked jasmine rice
  • Sesame seeds and chopped green onions for garnish

🔪 Preparation

  1. Preheat the grill to medium-high heat.
  2. In a bowl, mix miso paste, soy sauce, sesame oil, rice vinegar, and grated ginger to make the marinade.
  3. Brush the eggplant slices generously with the miso marinade.
  4. Cook the jasmine rice according to package instructions.

🥘 Cooking Instructions

  1. Grilling the Eggplant :

    • Place the marinated eggplant slices on the grill.
    • Grill for 3-4 minutes per side until tender and grill marks appear.
    • The eggplant should be soft but not mushy, with a golden-brown color and a smoky aroma.

  2. Plating :

    • Serve the grilled miso eggplant slices over a bed of jasmine rice.
    • Sprinkle with sesame seeds and chopped green onions for garnish.

⏱️ Timing Breakdown

  • Preparation: 15 minutes
  • Cooking: 10 minutes
  • Total: 25 minutes

📊 Nutrition Facts

  • Calories: 350 kcal per serving
  • Protein: 8g
  • Carbohydrates: 60g
  • Fat: 9g
  • Fiber: 12g

🔄 Variations & Substitutions

  • Vegan/Vegetarian : Substitute soy sauce with tamari for a gluten-free version.
  • Low-Carb : Swap jasmine rice with cauliflower rice for a lower-carb alternative.
  • Protein Boost : Add grilled tofu or tempeh alongside the eggplant for an extra protein kick.

💡 Pro Tips

  • Make sure to preheat the grill adequately to get those beautiful grill marks on the eggplant.
  • Allow the eggplant to rest for a few minutes after grilling to let the flavors develop.

🌡️ Storage Instructions

  • Store any leftover eggplant and rice in separate airtight containers in the refrigerator for up to 3 days.
  • Reheat gently in the microwave or on the stovetop, adding a splash of water to revive the dish's moisture.