Ingredients
- 2 small eggplants
- 2 tablespoons grapeseed or other high heat oil
- 2 cups cooked sushi or brown rice
- 2 cups sliced spinach
- 2 cups carrots ribbons
- 1 cup cucumber matchsticks
- 1 cup shelled edamame
- 2 sheets of toasted nori, sliced into bite-sized pieces
- 1 avocado, sliced
- pickled ginger
- sesame seeds
Miso Glaze (½ cup) - 2 tablespoons red miso
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Sriracha-style hot sauce, optional but delicious
- 1 teaspoon toasted sesame oil
- 1 teaspoon maple syrup or agave
Recipe
- Slice eggplant in half lengthwise, and using a knife, score the inside in small squares. Warm a skillet over high heat, and add the 2 tablespoons of oil. Put the eggplant facing down and kinda scoot it around so that they get oil on them and don’t stick to the pan. Cook until flesh is browning in some places, 2-3 minutes. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through, another 3-4 minutes. If the pan starts looking a little dry, add a couple tablespoons of water and cover again.
- While the eggplant is cooking start on the glaze. In a small bowl, whisk the miso, vinegar, hot sauce, sesame oil, and sweetener until everything looks smooth.
- Place the cooked eggplant on a baking sheet and brush the miso glaze on top of the flesh of the eggplant until the entire surface is coated and it starts getting into your score marks. Stick that all under the broiler in your oven for 3-4 minutes or until the miso glaze is bubbling. Now take them out and start to build your bowl.
- Add the rice, carrots, cucumber, shelled edamame, and nori to the bottom of the bowl in sections. Top with the avocado, half a miso-glazed eggplant, and pickled ginger. Sprinkle sesame seeds on top and serve warm or at room temperature.
- Enjoy!
