Miso eggplant with pickled vegetables

A masterful vegetarian meal made easy with a slow cooker. Enjoy the flavours of Japan with sushi rice, pickled veg and miso paste-drenched eggplant.

INGREDIENTS

1/4 cup white miso paste

2 teaspoons soy sauce

2 garlic cloves, crushed

1/2 teaspoon sesame oil

2 tablespoons mirin seasoning

2 teaspoons caster sugar

2 medium eggplant, halved lengthways

1 cup sushi rice

Pickled ginger, to serve

Green onion, sliced, to serve

Sesame seeds, toasted, to serve

PICKLED VEGETABLES

1 small carrot, cut into thin matchsticks

1 small Lebanese cucumber, seeded, cut into thin matchsticks

1/3 cup rice wine vinegar

2 teaspoons caster sugar

METHOD

1. Combine miso paste, soy sauce, garlic, oil, mirin, sugar and 2 tablespoons water in a jug. Spoon 2 tablespoons miso mixture into slow cooker, spreading to cover base.
2. Using a sharp knife, score the flesh of the eggplant in a criss-cross pattern, being careful not to cut through the skin. Place in slow cooker, cut-side up. Spoon over remaining miso mixture. Cook on high for 2 hours (or low for 4 hours), basting with miso mixture halfway through cooking.
3. Meanwhile, make Pickled Vegetables; Place carrot, cucumber, vinegar, sugar and 2 tablespoons water in a bowl. Season with salt and pepper. Cover. Set aside for 2 hours.
4. Just before eggplant is ready, rinse rice under cold water. Cook rice, using absorption method, following packet directions.
5. Drain pickled vegetables. Rinse under cold water. Drain well. Serve eggplant with pickled vegetables, ginger, green onion and rice. Sprinkle with sesame seeds.

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