Matcha and miso are a match made in Japanese heaven! This recipe brings together classic ingredients from there into a more modern dish. Also a great twist to use that ‘baigan’ that nobody seems to like. (Very unfair, if you ask us! Maybe we’ll discuss the versatility of the eggplant in an upcoming article..? Let us know your thoughts on this.)
Serves: 2 | Prep Time: 40 mins
- 2 eggplants (aubergine/baingan)
- 1 bunch cilantro (dhaniya)
- 1 clove garlic
- 1 small piece ginger
- ¾ cup rice
- 2 tbsp. white miso paste
- 2 tbsp. mirin (or any sweet cooking wine)
- 2 tbsp. soy sauce
- 2 tbsp. rice wine vinegar
- 2 tbsp. sugar
- 1 tsp matcha powder
- 1 tsp black sesame seeds
Preheat the oven to 260°C.
Heat a pot of salted water to boiling. Add the sushi rice to the boiling water and cook for 16 to 20 minutes, or until tender. Drain thoroughly and keep aside.
Cut the eggplants in half lengthwise, then crosswise into quarters. With the tip of a knife, score a diagonal crosshatch pattern into the cut sides of the eggplant. Place the eggplant on a lightly oiled baking sheet, patterned-side up.
Finely chop the cilantro. Peel and mince the ginger and garlic, smashing until they resemble paste. Whisk together the ginger, garlic, miso, mirin, and half the soy sauce.
Drizzle the eggplant with olive oil and spread the miso mixture on the top of the eggplant slices. Roast in the preheated oven 14 to 16 minutes, or until the eggplant is tender and the topping is lightly browned.
Add the cooked rice back to the pot. Add the rice vinegar, sugar, matcha powder, half the black sesame seeds, and all but a pinch of the cilantro; stir until well combined.
Divide the green tea rice and eggplant slices between 2 plates. Garnish with the remaining black sesame seeds, cilantro, and soy sauce. Enjoy!