I wanted some vegetarian dish served with rice. I went into the Japanese corner and checked for recommandations.
Miso and aubergine is a thing in the moment.
You find it made by many chefs and health nerds. I opted for a version that was easy to prepare and had no need to go out shopping for special ingredients.
Miso is something that I have stocked in my fridge every time of the year. All the other ingredients are from the cupboard.
2 tbsp miso paste
4 tbsp hot water
1 tsp honey
1 tbsp soy sauce
1 tsp dark sesame oil
1 clove of garlic
1 small knob og ginger
Salt and pepper
25 g cashews
1 cup rice
Grate garlic and ginger.
Dissolve miso in hot water, add soy sauce, seasame oil, garlic and ginger.
Cut the eggplant in half and criss and cross cut the insides and pour a good amount of marinade over.
Set into s bowl and pour the rest over. Let it rest for 30 min.
Bake for 20 min more with the paper open.