Miso Eggplant With Pickled Vegetables

A masterful vegetarian meal made easy with a slow cooker. Enjoy the flavours of Japan with sushi rice, pickled veg and miso paste-drenched eggplant.

The ingredient of Miso Eggplant With Pickled Vegetables

• 1 4 cup white miso paste
• 2 tsp soy sauce
• 2 garlic cloves crushed
• 1 2 tsp sesame oil
• 2 tbsp mirin seasoning
• 2 tsp caster sugar
• 2 medium eggplant halved lengthways
• 1 cup 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
• 1 3 cup rice wine vinegar
• 2 tsp caster sugar

The Instruction of miso eggplant with pickled vegetables

• combine miso paste soy sauce garlic oil mirin sugar and 2 tablespoons water in a jug spoon 2 tablespoons miso mixture into slow cooker spreading to cover base
• using a sharp knife score the flesh of the eggplant in a criss cross pattern being careful not to cut through the skin place in slow cooker cut side up spoon over remaining miso mixture cook on high for 2 hours or low for 4 hours basting with miso mixture halfway through cooking
• meanwhile make pickled vegetables place carrot cucumber vinegar sugar and 2 tablespoons water in a bowl season with salt and pepper cover set aside for 2 hours
• just before eggplant is ready rinse rice under cold water cook rice using absorption method following packet directions
• drain pickled vegetables rinse under cold water drain well serve eggplant with pickled vegetables ginger green onion and rice sprinkle with sesame seeds

Nutritions of Miso Eggplant With Pickled Vegetables

fatContent: 380 488 calories
saturatedFatContent: 3 2 grams fat
carbohydrateContent: 0 3 grams saturated fat
sugarContent: 73 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 8 7 grams protein
sodiumContent: n a

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