Microwave Miso Eggplant

Ingredients

• 2 Japanese eggplants (About 250 g total; halved lengthwise and deeply scored in a crosshatch pattern without cutting through the skin)
• 1 tsp Sesame oil (For the eggplant and glaze; divided)
• 1 tbsp Water (For steaming the eggplant in the covered microwave-safe dish)
• 2 tbsp White miso paste (For the glaze)
• 1 tbsp Soy sauce (For the glaze)
• 1 tbsp Honey (For the glaze)
• 1 tsp Crispy chili oil (Use more or less to taste)
• 2 cup Cooked rice (Hot, for serving)
• 1 tbsp Furikake (For serving)
• 2 Spring onion (Thinly sliced, for serving)
• 1 tsp Sesame seeds (For serving)
• Shichimi togarashi (Optional, to taste, for finishing)

Steps

1. 1

   Halve the eggplants lengthwise. Score the cut surfaces deeply in a crosshatch pattern, taking care not to cut through the skin. The scores will allow the glaze to seep into the flesh.

2. 2

   Arrange the eggplant halves cut-side up in a microwave-safe dish. Drizzle with about half of the sesame oil and add the water to the dish.

3. 3

   Cover the dish with a microwave-safe lid or vented microwave cover. Microwave on high for 8 minutes, or until the eggplant is very soft and can be easily pierced with a fork.

4. 4

   While the eggplant cooks, stir together the white miso, soy sauce, honey, remaining sesame oil, and crispy chili oil in a small bowl. Mix until smooth and glossy.

5. 5

   Remove the cover carefully, watching for escaping steam. Spoon the glaze generously over the softened eggplant, working it into the scored surfaces.

6. 6

   Return the uncovered dish to the microwave. Cook on medium-high power for about 5–6 minutes, checking near the end, until the glaze is bubbling and has lacquered the eggplant with a sticky, glossy coating. If your microwave has a specific medium-high setting, use it; otherwise use approximately 60–70% power.

7. 7

   Spoon the hot rice into serving bowls. Place the glazed eggplant on top.

8. 8

   Finish with furikake, sliced spring onion, sesame seeds, and shichimi togarashi if using. Serve immediately while the eggplant is hot and silky.

Notes

Microwave power and finishing time may vary; stop when the glaze is bubbling and glossy and the eggplant is completely tender. Use a vented cover and take care when removing it because the dish will release hot steam.

Nutrition per serving

• main
• vegetarian
• quick dinner
• microwave
• gluten-free adaptable
• no-fry
• East Asian-inspired
• rice bowl