Elevate your risotto game with delicious miso roasted eggplant. It’s a real umami treat for the taste buds. Since it only takes 35-40 minutes to make and requires less than 10 ingredients, you can enjoy this plant-based goodness as your next dinner. Super easy and delicious weeknight dinner that doesn’t require your constant attention.
🍽 Serves 3-4 🕘 35-40 minutes Difficulty: Beginner
Ingredients:
1 tsp of oil of your choice, I used rapeseed oil
1 eggplant, cut into 1-2cm pieces
1 broccoli, divided into small florets
3 garlic cloves, diced or minced
1 Tbsp of ginger, grated + 1 tsp for the marinade
1 Tbsp of miso paste + 1 tsp for the marinade
1 cup of arborio rice
1 tsp rice wine vinegar
4 ½ cups of vegetable stock
Garnish:
Sesame, spring onion, and plant yogurt to serve (optional)
Instructions:
Preheat the oven to 190’C. Prepare the ingredients. Cut the eggplant into 1-2cm (big bite-size) pieces. Divide broccoli into small florets. Mince the garlic and grate the ginger.
In a large bowl, combine 1 tsp of grated ginger, 1 tsp of miso paste, a pinch of salt, and eggplant. Toss to coat well. Transfer the vegetable onto a baking tray and roast for 20-22 minutes, until cooked through, and well browned on the outside.
In the meantime, in a large pan, warm the oil to medium. Add garlic and ginger and sauté for 3 minutes until fragrant and golden brown. Add broccoli florets and rise the heat to medium-high. Saute the broccoli for a few minutes until browning. Remove the broccoli and set it aside.
Add rice to the pan and toast it for 2-3 minutes. Add rice wine vinegar and 3 ½ cups of vegetable stock. Bring to a boil over medium-high heat and simmer for approx. 15 minutes until the rice is tender.
Add the remaining vegetable stock and incorporate roasted eggplant. Simmer for 5 more minutes. Reduce the heat to low. Incorporate broccoli and the remaining miso paste.
Remove from the heat and serve topped with sesame seeds and spring onion.
Enjoy!
Notes: to add extra-creaminess, serve with plant yogurt.
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