Miso-Orange Glazed Eggplants over Herbed Cauliflower Rice with Crispy Chickpeas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line one large baking sheet or two medium sheets with parchment paper.

2. 2

   Score the flesh of the eggplants in a shallow crosshatch pattern without cutting through the skin. Rub the halves with 1 tablespoon olive oil, 1/4 teaspoon salt, and a little black pepper.

3. 3

   Place the eggplants cut side up on part of the baking sheet and roast for 15 minutes at 220 °C / 425 °F.

4. 4

   Meanwhile, dry the chickpeas very well. Toss them with 2 tablespoons olive oil, 1/2 teaspoon cumin, 1 teaspoon smoked paprika, the red pepper flakes if using, and 1/4 teaspoon salt.

5. 5

   Add the chickpeas to the same sheet pan or a second tray and roast together with the eggplants for 20 more minutes at 220 °C / 425 °F, stirring the chickpeas halfway through, until golden and crisp.

6. 6

   In a small bowl, mix the white miso, orange juice, orange zest, maple syrup, the 2 grated garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon cumin, and 1/4 teaspoon smoked paprika. If the glaze is too thick, add the water.

7. 7

   Remove the tray from the oven, brush the eggplants generously with the miso-orange glaze, and return them to the oven for 5 more minutes at 220 °C / 425 °F so they become lacquered. Remove the chickpeas as well when ready.

8. 8

   While everything finishes roasting, pulse the cauliflower in a food processor until it resembles rice.

9. 9

   Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the 2 chopped garlic cloves and cook for 30 seconds. Add the riced cauliflower, 1/2 teaspoon salt, and black pepper to taste, then sauté for 5 to 7 minutes until tender but fluffy.

10. 10

    Turn off the heat and mix the parsley, mint, scallions, 2 tablespoons lemon juice, and 1/2 teaspoon lemon zest into the cauliflower rice.

11. 11

    Divide the herbed cauliflower rice among plates. Top with the glazed eggplant halves, add the crispy chickpeas, and finish with the toasted sesame seeds.

12. 12

    Serve immediately, spooning over any juices from the tray for extra flavor.