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Miso Glazed Eggplant and Matcha Green Tea Rice
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Miso Glazed Eggplant and Matcha Green Tea Rice
Miso Glazed Eggplant and Matcha Green Tea Rice
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Miso Glazed Eggplant and Matcha Green Tea Rice

Recipe courtesy of Ujido Matcha

Serves 2
Prep time - 15 minutes
Cook Time - 45 minutes



  •  Small Piece of Ginger
  • 2 Tablespoons White Miso Paste
  • 2 Tablespoons Soy Sauce or Coconut Aminos
  • 2 Tablespoons Rice Vinegar
  • 1 Teaspoon Ujido Matcha Powder
  • 1 Teaspoon Black Sesame Seeds
  •  Eggplants
  • Bunch of Cilantro
  • Clove of Garlic
  • 3/4 Cups Sushi Rice
  • 2 Tablespoons Mirin
  • 2 Tablespoons Sugar (eg Lakanto, coconut palm sugar)


  1. Chop the cilantro.

  2. Heat a medium pot of salted water to boiling. Cook sushi rice for 16-20 minutes until tender. Drain and keep warm.

  3. Peel the ginger and mash it together with the garlic until they form a thick paste. Mix together ginger, garlic, miso, mirin and half of the soy sauce/coconut aminos.

  4. Preheat the oven to 250 degrees Fahrenheit. Cut eggplants into quarters, then lay skin-side down on an oiled baking sheet. Brush the top with oil and the miso mixture. Put them in the oven and bake for about 15 minutes, until lightly browned.

  5. Stir rice vinegar, sugar, green tea powder, half the black sesame seeds, and most of the cilantro into the rice.

  6. Divide the rice and eggplant between two plates, then top with the rest of the cilantro and sesame seeds.

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This healthy, vegetarian meal is great for lunch or dinner! If you’re not big on eggplant, you can cook this with salmon instead.
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Miso Glazed Eggplant and Matcha Green Tea Rice

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