Chilli and miso baked eggplant on rice pilaf

Craving a unique culinary experience that’s both delightful and nutritious? Let’s dive into the magic of “Chilli and miso baked eggplant on rice pilaf”. This flavorful dish combines the earthy goodness of eggplant with the zesty kick of chilli and the savory depth of miso. Paired with fluffy rice pilaf, this dish promises a symphony of textures and flavors that will tantalize your taste buds. Let’s get cooking!

Ingredients

• 2 medium-sized eggplants
• 2 tbsp chilli paste
• 3 tbsp miso paste
• 2 cups long-grain rice (480g)
• 3 cups vegetable broth (710ml)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil (30ml)
• 1 red bell pepper, chopped
• 1/2 tsp ground turmeric
• 2 tsp ground cumin
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• 2 tbsp sesame seeds (30ml, for garnish)

Preparation Time: 20 minutes
Cooking Time: 40 minutes

Serves: 4

Nutritional Facts (per serving)

• Calories: 320
• Protein: 8g
• Carbohydrates: 54g
• Dietary Fiber: 7g
• Sugars: 6g
• Fat: 9g
• Saturated Fat: 1.2g
• Sodium: 420mg
• Potassium: 600mg

Instructions

1. Preheat the oven to 400°F (200°C).
2. Halve the eggplants lengthwise and score the flesh in a crisscross pattern.
3. In a small bowl, mix together chilli paste and miso.
4. Generously spread the chilli and miso mixture over the eggplant halves.
5. Place the eggplants flesh-side up on a baking tray and drizzle with olive oil.
6. Bake in the oven for 25-30 minutes until the eggplant is tender and golden.
7. While the eggplant is baking, heat olive oil in a pot.
8. Add the onions and garlic, sauté until translucent.
9. Stir in the rice, ensuring it’s well-coated with the oil.
10. Add the chopped bell pepper, ground turmeric, and cumin to the pot.
11. Pour in the vegetable broth, season with salt and pepper.
12. Bring to a boil, then reduce to a simmer.
13. Cover the pot and let the rice cook for 15-20 minutes until it’s fluffy.
14. Once done, remove from heat and fluff rice with a fork.
15. Serve the baked eggplant on top of the rice pilaf.
16. Garnish with fresh parsley and sprinkle with sesame seeds.

Tips

1. To enhance the flavor of your chilli and miso baked eggplant, allow the miso and chilli mixture to marinate on the eggplant for an hour before baking.
2. Use a rice cooker for an even fluffier rice pilaf.
3. For an extra kick, you can add a dash of chilli flakes or a drizzle of chilli oil when serving.

Serving Suggestions

• Enjoy your chilli and miso baked eggplant on rice pilaf with a side of steamed green beans or a fresh salad.
• Complement the flavors with a tangy yogurt-based dip or sauce on the side.
• Serve with a refreshing iced tea or a cold glass of sparkling water with a lemon wedge.

Final Thoughts

The beauty of the “Chilli and miso baked eggplant on rice pilaf” lies in its harmony of flavors. This dish provides an excellent blend of nutrition and taste, making it a perfect fit for anyone seeking a satisfying yet healthful meal. So, the next time you’re looking for a dish that’s out of the ordinary yet brimming with goodness, don’t forget this amazing recipe. Dive in, relish each bite, and let the world of flavors unfold. Enjoy!

CHILLI AND MISO BAKED EGGPLANT ON RICE PILAF

Craving a unique culinary experience that’s both delightful and nutritious? Let’s dive into the magic of “Chilli and miso baked eggplant on rice pilaf”. This flavorful dish combines the earthy goodness of eggplant with the zesty kick of chilli and the savory depth of miso. Paired with fluffy rice pilaf, this dish promises a symphony of textures and flavors that will tantalize your taste buds. Let’s get cooking!

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Nutritions

Nutrition Facts

CHILLI AND MISO BAKED EGGPLANT ON RICE PILAF

Amount per Serving

Calories

320

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

1.2

g

8

%

Sodium

 

420

mg

18

%

Potassium

 

598

mg

17

%

Carbohydrates

 

54

g

18

%

Fiber

 

7

g

29

%

Sugar

 

6

g

7

%

Protein

 

8

g

16

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 2 medium-sized eggplants
• 2 tbsp chilli paste
• 3 tbsp miso paste
• 2 cups long-grain rice 480g
• 3 cups vegetable broth 710ml
• 1 onion finely chopped
• 2 garlic cloves minced
• 2 tbsp olive oil 30ml
• 1 red bell pepper chopped
• ½ tsp ground turmeric
• 2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp fresh parsley chopped (for garnish)
• 2 tbsp sesame seeds 30ml, for garnish

Instructions

• Preheat the oven to 400°F (200°C).
• Halve the eggplants lengthwise and score the flesh in a crisscross pattern.
• In a small bowl, mix together chilli paste and miso.
• Generously spread the chilli and miso mixture over the eggplant halves.
• Place the eggplants flesh-side up on a baking tray and drizzle with olive oil.
• Bake in the oven for 25-30 minutes until the eggplant is tender and golden.
• While the eggplant is baking, heat olive oil in a pot.
• Add the onions and garlic, sauté until translucent.
• Stir in the rice, ensuring it’s well-coated with the oil.
• Add the chopped bell pepper, ground turmeric, and cumin to the pot.
• Pour in the vegetable broth, season with salt and pepper.
• Bring to a boil, then reduce to a simmer.
• Cover the pot and let the rice cook for 15-20 minutes until it’s fluffy.
• Once done, remove from heat and fluff rice with a fork.
• Serve the baked eggplant on top of the rice pilaf.
• Garnish with fresh parsley and sprinkle with sesame seeds.

Notes

1. To enhance the flavor of your chilli and miso baked eggplant, allow the miso and chilli mixture to marinate on the eggplant for an hour before baking.
2. Use a rice cooker for an even fluffier rice pilaf.
3. For an extra kick, you can add a dash of chilli flakes or a drizzle of chilli oil when serving.