- 2 tablespoons miso paste
- 2 tablespoons powdered sugar
- 1 tablespoon mirin sauce
- 4 small and 2 large egg-plants
- 2 tablespoons walnut oil
- 2 stems spring onions
- 2 teaspoons sesame
- 100 grams unpolished rice
- pickled ginger
Method of preparation:
In a small bowl mix miso paste, sugar, mirin and rice vinegar until smooth. Cut egg-plants into 3-sm slices and spray them with walnut oil from both the sides. Put the egg-plants into the roasting pan and grill them for 2-3 minutes each side until golden and soft. Smooth the egg-plants with sauce and grill them for 2 more minutes, so that the sauce caramelizes and starts to bubble. Boil rice (rice from steamer will perfectly do), put it in the lunchbox and top it with the egg-plants. Sprinkle them with sesame (cook on a dry pan if you have time) and thinly chopped onions. Serve with pickled ginger.
http://tativk.com/en/lunchbox-green-kitchen/