Miso-Glazed Eggplant Rice Bowls
with Bok Choy & Edamame
Cooking time
25 minutes
Servings
2/4
Calories
960 /serving
Just mmm. As in umami, which is coming off these roasted eggplants in spades. Generously glazed with mmmiso and mmmirin, they stay in the oven until they're custard-soft, caramelized and richly savoury. They're even better served with a side of sesame-scallion mayo.
We will send you:
- 2 Scallions
- 2 Eggplants
- 225g Baby bok choy
- 30ml Mirin
- 20g White miso paste
- 15ml Toasted sesame oil
- 150g Edamame (or green peas)
- 160g Jasmine rice
- 60ml Mayonnaise
- 9g Black & white sesame seeds
Contains: Eggs • Sesame • Soy
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
Total Fat
53 g
Saturated Fat
5 g
Sodium
780 mg
Total Carb
106 g
Sugars
21 g
Protein
21 g
Fibre
16 g
Preparation
Roast the eggplants
- Preheat the oven to 450°F.
- Medium-dice the eggplants.
- Slice the scallions crosswise, separating the white bottoms and green tops.
- In a medium bowl, combine the miso, mirin, ½ the white bottoms of the scallions, 2 tbsp oil (double for 4 portions) and a small pinch of S&P.
- Add the eggplants; toss well.
- Arrange on a lined sheet pan and roast, stirring halfway, 20 to 22 min., until beginning to soften.
Cook the rice
- Meanwhile, in a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and add the edamame and ½ the sesame oil. Let sit, covered, for 5 min. Fluff the rice.
Roast the bok choy
- Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large).
- On a second lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 5 to 7 min., until tender.
Make the sesame mayo
- Meanwhile, in a small bowl, combine the mayo, ½ the sesame seeds, the remaining sesame oil and white bottoms of the scallions, and S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the eggplants and bok choy.
- Garnish with the green tops of the scallions and remaining sesame seeds.
- Serve the sesame mayo on the side. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
