Gut Friendly
Miso Glazed Eggplant Rice
Miso Glazed Eggplant Rice is a 35-minute gut friendly dinner. Pick estimates $3.90 a serving, below the catalog average of $5.05, with 14g of protein and 480 kcal. You need oven + stove and 7 ingredients.
- 35 minCook time
- $3.90Est. cost
- 480Calories
- 14gProtein
- 76gCarbs
- 13gFat
Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.
Ingredients
- EggplantProduce1 piece
- Miso PastePantry1½ tbsp
- Maple SyrupPantry1 tbsp
- Jasmine RicePantry2½ oz
- Sesame OilPantry1 tsp
- EdamameFrozen½ cup
- Spring OnionProduce1 piece
Method
- Preheat the oven to 425°F.
- Halve the eggplant lengthways and score the cut faces in a deep criss-cross pattern without piercing the skin.
- Brush with the sesame oil and bake cut side up for 20 minutes until the flesh collapses inwards.
- Mix the miso paste with the maple syrup and 1 tablespoon of water, spread it over the eggplant and bake for 8 more minutes until lacquered.
- Meanwhile simmer the rice in a covered saucepan with double its volume of water for 12 minutes and boil the edamame for 3 minutes.
- Serve the eggplant on the rice with the edamame and sliced spring onion.
You'll need
Allergen tags come from the recipe, not from the products you buy — always check the label.
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