Miso-Maple Glazed Eggplant over Edamame Cream, Black Sesame Rice and Quick Pickled Cucumber

Name: Miso-Maple Glazed Eggplant over Edamame Cream, Black Sesame Rice and Quick Pickled Cucumber
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Fusión asiática
Ingredients: about 1.5 lb medium eggplants; 1 cup jasmine rice; 2 cups water; 1 tsp salt; 3 tbsp white miso; 2 tbsp maple syrup; 2 tbsp soy sauce or tamari; 3 tbsp rice vinegar; 2 tbsp toasted sesame oil; 2 cloves garlic; 2 tsp fresh grated ginger; about 7 oz cucumber; 2 tsp sugar; 9 oz shelled edamame; 1/2 cup unsweetened plant milk; 1 tbsp lemon juice; 1/4 tsp black pepper; 2 tbsp black sesame seeds; 2 units scallion; 1/4 cup fresh cilantro; 1 tbsp olive oil

An original, elegant vegan dish featuring roasted eggplant halves glazed with miso and maple syrup, served over a silky edamame cream and paired with fragrant black sesame rice and quick pickled cucumber for a fresh, vibrant contrast.

25 minPrep

40 minCook

65 minTotal

4Servings

VeganDairy-Free

Ingredients

Adjust servings

2 approx. 700 g medium eggplants (cut a lo largo)
180 g jasmine rice (enjuagado)
480 ml water (for cocer the arroz)
6 g salt (divided, or to taste)
45 g white miso (for the glaseado)
30 ml maple syrup (for the glaseado)
30 ml soy sauce or tamari (divided)
45 ml rice vinegar (divided)
30 ml toasted sesame oil (divided)
2 cloves garlic (1 for the glaseado and 1 for the cream)
10 g fresh grated ginger (divided)
1 approx. 200 g cucumber (en medias lunas finas)
8 g sugar (for the encurtido quick)
250 g shelled edamame (descongelado si es congelado)
120 ml unsweetened plant milk (of soja or avena without gluten)
15 ml lemon juice (freshly squeezed)
1 g black pepper (freshly ground)
18 g black sesame seeds (lightly tostadas)
2 units scallion (sliced finas)
10 g fresh cilantro (leaves and stalks tiernos chopped)
15 ml olive oil (for roasting the berenjena)

Nutrition facts

per serving

409 kcal

Calories

13.2 g

Protein

48.7 g

Carbs

18.4 g

Fat

8.1 g

Fiber

40.6 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenSoySesame

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 them with the olive oil and 1/2 teaspoon salt.
2
2. Place the eggplants cut side up on a baking tray and roast for 20 minutes at 220 °C / 425 °F.
3
3. Meanwhile, make the rice: place the jasmine rice, water, and 1/4 teaspoon salt in a saucepan. Bring to a boil, cover, reduce the heat, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
4
4. Make the quick pickle by mixing the cucumber, 2 tablespoons rice vinegar, sugar, 1/4 teaspoon salt, and half of the grated ginger in a bowl. Toss and set aside while the rest cooks.
5
5. In a small bowl, mix the white miso, maple syrup, 1 tablespoon soy sauce or tamari, 1 tablespoon toasted sesame oil, 1 grated garlic clove, and the remaining grated ginger until smooth.
6
6. Remove the eggplants from the oven, brush them with the miso glaze, and return them to the oven for 15 more minutes at 220 °C / 425 °F, until very tender and glossy.
7
7. While the eggplants finish, make the edamame cream. Cook the edamame in boiling water for 4 to 5 minutes; drain well. Blend with the plant milk, 1 tablespoon soy sauce or tamari, 1 tablespoon toasted sesame oil, 1 garlic clove, lemon juice, black pepper, and a pinch of salt until thick and silky.
8
8. Mix the cooked rice with the toasted black sesame seeds and fluff with a fork.
9
9. To serve, spread the edamame cream onto plates, place a mound of black sesame rice on the side, and top with one glazed eggplant half per serving. Add the drained pickled cucumber, scallion, and fresh cilantro over the top.
10
10. Serve immediately, spooning over any juices from the eggplant tray if desired.

Chef tips

For a smoother edamame cream, pass it through a coarse sieve after blending. If you want more contrast, chill the pickled cucumber for 15 minutes before serving.

Substitutions

You can use basmati rice instead of jasmine rice. Cilantro can be replaced with mint or parsley. If you do not have maple syrup, use agave syrup in the same amount.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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