Matcha is a perfect addition to this already healthy and delectable Japanese dish.
Eggplant is out-of-this-world delicious, and can be prepared in lots of different, exciting ways.
This absolutely mouth-watering Japanese dish for miso-glazed eggplant is made even more outstanding with the use of matcha green tea powder infused within the rice.
The matcha’s naturally bittersweet flavor perfectly complements the savory taste of this miso-glazed eggplant matcha rice meal, and the green coloring makes for a beautiful, unique aesthetic.
Adding to an already-healthy dish is the fact that Matcha powder is a superfood with benefits that include increased immunity, lifted energy, improved focus and concentration, and relaxation. Matcha green tea powder has the highest concentration of antioxidants of any other form of green tea.
Why not give this miso-glazed eggplant matcha rice a try next dinnertime?
Miso-Glazed Eggplant with Matcha RicePublished: 2016-06-05
Prep time: 14 mins Cook time: 36 mins Total time: 50 mins
- 2 Japanese eggplants
- 1 bunch cilantro
- 3/4 cup sushi rice
- 1 small piece of ginger
- 2 tablespoons white miso paste
- 2 tablespoons mirin
- 1 clove garlic
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon black sesame seeds
- 2 tablespoons sugar
- 1 teaspoon Epic Matcha green tea powder
- Preheat oven to 500°. Heat a medium pot of salted water to boiling on high heat.
- Wash and dry the fresh produce. Cut the eggplants in half lengthwise 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, cut-side up.
- Finely chop the cilantro. Peel and mince the ginger and garlic, smashing until they resemble a paste.
- Add the sushi rice to the boiling water, and cook for 16-20 minutes, or until tender. Be sure to drain thoroughly.
- In a small bowl, whisk together the ginger, garlic, miso, mirin, and half the soy sauce to make the miso topping.
- While the rice continues to cook, drizzle the eggplant with olive oil and spread
the miso mixture on the flat sides of the eggplant slices. Roast in the oven 14-16 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, green tea powder, half the black sesame seeds, and all but a pinch of the cilantro. Stir until well-mixed.
- To serve, divide the green tea rice and eggplant slices between two plates. Garnish with the remaining black sesame seeds, cilantro, and soy sauce.
Yield 2 servings
Serving size: 1 eggplant