Miso-Honey Glazed Eggplants with Coconut-Lime Rice and Herbed Ricotta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Score the flesh of the eggplants in a crosshatch pattern without cutting through the skin. Rub with 1 tablespoon olive oil, season with half of the salt and some black pepper, and place flesh side up on a baking tray.

2. 2

   Roast the eggplants for 25 minutes at 220 °C / 425 °F, until they begin to brown and are tender inside.

3. 3

   Meanwhile, make the rice. Place the jasmine rice, coconut milk, water, and a pinch of salt in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes.

4. 4

   In a small bowl, mix the white miso, honey, soy sauce, 1 tablespoon olive oil, the chopped garlic, the juice of 1 lime, and the red pepper flakes until smooth.

5. 5

   In another bowl, combine the ricotta with the chives, cilantro, grated garlic, the zest of 1 lime, 1 teaspoon olive oil, a pinch of salt, and black pepper. Set aside.

6. 6

   Remove the eggplants from the oven and brush generously with the miso-honey glaze, making sure it gets into the cuts. Return them to the oven and roast 10 minutes more at 220 °C / 425 °F, until glossy and caramelized around the edges.

7. 7

   Fluff the rice with a fork and add the zest of the remaining lime, 1 tablespoon lime juice, and 1 teaspoon olive oil. Mix gently.

8. 8

   Serve a bed of coconut-lime rice on each plate. Top with one glazed eggplant half, add spoonfuls of herbed ricotta, and finish with the toasted sesame seeds, more black pepper, and, if desired, extra cilantro or chives.