Miso Eggplant and Herbed Rice

Name: Miso Eggplant and Herbed Rice
Yield: Makes 2-4 servings
Cuisine: Italian
Ingredients: Pinch sea salt; 3-4 stems fresh flatleaf parsley, coarsely chopped; 1 cup spring or filtered water; 1 cup spring or filtered water; 2-3 stems fresh oregano, leaves stripped, coarsely chopped; 2-3 stems fresh basil, leaves removed, coarsely chopped; 2-3 stems fresh oregano, leaves stripped, coarsely chopped; 1 teaspoon shoyu; 1 tablespoon extra virgin olive oil; 2 tablespoons wild rice; ½ cup brown basmati rice; 1 large globe eggplant; 2 teaspoons brown rice syrup; 1 tablespoon white miso

Preparation info

Makes
2-4
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

This dish is a great example of my Macroterranean thinking as it brings together both the worlds I cook in. A great side dish or light lunch, this dish is great for digestion and keeps us satisfied for a long time.

Ingredients

Eggplant

1 large globe eggplant
1 tablespoon white miso
2 teaspoons

Europe
Italy
Lunch
Side dish
Vegan
Mediterranean

Method

Cut the eggplant lengthwise into two halves. Cut a crisscross pattern into the flesh of each half, but do not cut all the way through. Lay eggplant on a baking sheet cut side up.

Whisk together the miso, brown rice syrup, olive oil and shoyu until smooth and creamy. Spoon the marinade evenly over the eggplant. Set aside for 30 minutes to allow the eggplant to absorb the marinade.