
Skillet eggplant glazed with miso, honey, soy, and ginger, served over rice.
250 gEggplant
8 gGinger
1 stalkGreen onion
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0.5 cupRice
25 gMiso paste
1 tbspHoney
1.5 tbspSoy Sauce
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook rice until tender.
Sear eggplant in cooking oil with salt and black pepper until browned and soft.
Stir miso paste, honey, soy sauce, and ginger into the pan until the eggplant is glazed. Serve over rice with green onion.