Instructions

• Preheat the oven to 400°F (200°C). Prepare a baking sheet lined with baking paper.
• Halve the eggplants lengthwise, leaving the stem on. Cut about ½ inch (1cm) across the flesh in a diamond pattern. Place the eggplants onto the baking sheet, drizzle with half the olive oil and bake in the hot oven for 20 minutes until soft.
• Now add the garlic with the ginger, miso paste, remaining olive oil, half the sesame seeds, half the green onion, tamari and rice vinegar into a bowl and mix to form a smooth sauce. Spread the sauce evenly over the eggplant and place the tray back into the oven for a further 30 minutes.
• In the meantime, cook rice according to instructions on packaging.
• Remove the eggplant from the oven, serve with the cooked rice and sprinkle with the remaining green onion and sesame seeds. Serve immediately.