Miso eggplant from the oven with rice

Step 1

Preheat the oven to 200 degrees. Cut the eggplant in half lengthwise. Then cut a diamond pattern in the flesh of each half. Be careful not to cut too deeply. Chop the onion. Press or finely chop the garlic. Cut the white part of the spring onion into fine rings. Cut a few rings from the green part of the spring onion for garnish.

Step 2

Heat 1/2 tbsp of butter and oil per person and in a pan with a lid. Fry the onion and garlic for 2-3 minutes over medium heat until golden brown. Add the pandan rice, 250 ml water per person and a pinch of salt to the pan with a lid. Stir well and cook, covered, for 12-15 minutes. Drain if necessary and keep covered until serving.

Step 3

Heat 1 tbsp sunflower oil per person over medium heat in a frying pan. Place the eggplant halves on the skin in the pan. Fry for 4 minutes, turn over and fry for another 4 minutes until the eggplant is golden brown. Meanwhile, in a small bowl, mix the miso, soy sauce with 2 tsp honey and 1 tsp sugar per person.

Step 4

Add the miso marinade to the skillet with eggplant and cook for 1 minute, or until the sauce thickens. Dip the eggplant well in the sauce and place the eggplant halves on the skin in an oven dish. Pour the marinade from the pan over the eggplant and sprinkle with some sesame seeds. Bake the eggplant in the oven for 10-12 minutes.

Step 5

Cut the cucumber into slices. Coarsely chop the cashews. Mix the white part of the spring onion and possibly the remaining sesame seeds through the warm rice.

Step 6

Divide the rice over the plates and place half of the eggplant next to it. Garnish the eggplant with the green part of the spring onion. Place the cucumber slices on the edge and sprinkle with the cashew pieces.