Miso eggplant, sticky rice, blistered cherry tomatoes, sesame and pak choi

 Cook time: 40 minutes

The cherry tomatoes should break down and form a simple but delicious sauce to pour over the eggplant and pak choi.

Ingredients

Eggplant 3

Sticky rice 1.5 C

Maple miso glaze

Cherry tomatoes

Pak choi 2 bunch

Sesame dressing

The cherry tomatoes should break down and form a simple but delicious sauce to pour over the eggplant and pak choi.

Instructions

1

Preheat oven to 180 degrees celsius.

2

Wash rice in a sieve under running water until water runs clear. Add to a small pot with 1 and half times the amount of water. Bring to a boil, stir, reduce heat to low, cover and cook for 15 minutes. Turn off and let sit for 5 minutes.

3

Cut eggplant into quarters or sixths lengthwise, depending on the size. Place on a baking tray and drizzle with oil and sprinkle with a little salt. Roast for 10-12 minutes, remove from the oven and spread over the maple miso glaze evenly coating the fleshy side of each piece. Roast for another 5-7 minutes until dark brown, a little black is okay.

4

Cut the pak choi into quarters lengthways.

Halve the cherry tomatoes.

Thinly slice the spring onion

5

Heat a large heavy bottomed fry pan or wok to high heat. Add a splash of oil then add the pak choi, stir fry for 90 seconds. Add the cherry tomatoes. Continue cooking for a minute or so until the tomatoes just start to break down. Place in a bowl and straight away toss through the sesame dressing.

6

Serve rice topped with eggplant and pak choi, scatter over tomatoes and some dressing. Then scatter over spring onions.