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August 18, 2011

Grilled Eggplant/Aubergine and Scallions with Miso Rice

Guide to Meat-Free Meals

  • Eggplant and rice. Michelle Riley/The HSUS

Serves 4

1 1⁄2 pounds (675g) eggplant (aubergine)
salt
1 cup (225g) short-grain brown rice
1 bunch scallions (spring onions), with a lot of the greens remaining
4 to 6 tablespoons vegetable oil
1 tablespoon minced ginger
1⁄3 cup (75g) any miso
2 teaspoons sesame oil
black pepper
soy sauce, for serving

1. Cut large eggplants into half-inch slices or halve the long narrow ones. Put the slices in a colander, sprinkle them liberally with salt, and let them rest while you cook the rice.

2. Put the rice in a small saucepan with water to cover by about one inch. Add a pinch of salt and bring to a boil over medium-high heat, then adjust the heat so the mixture bubbles gently. Cover and cook for 30 to 40 minutes, checking occasionally to make sure the water is not evaporating too quickly (add a little more liquid if necessary).

3. Meanwhile, prepare a grill or turn on the broiler; the heat should be medium-high and the rack about four inches from the fire. Rinse the eggplant and pat dry. Brush or rub the eggplant and scallions with the oil until well coated. Grill or broil, turning once or twice, until deeply colored and tender, five to 10 minutes. (You may have to remove the scallions from the heat before you remove the eggplant.)

4. When the rice is tender and all the water has been absorbed, turn off the heat. Stir the ginger, miso, sesame oil, and a sprinkling of black pepper into the rice with a fork. Taste and adjust the seasoning. Serve the grilled vegetables on top of the rice, passing soy sauce at the table for drizzling.

Nutrition

Amount per serving (serves 4)

Fat: 22 g
Calories: 445
Fiber: 11 g
Protein: 8 g
Carbs: 57 g

From The Food Matters Cookbook by Mark Bittman. Excerpted by arrangement with Simon & Schuster ©2010

Read an interview with Mark

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