Crispy Miso Eggplant Rice Cups

Ingredients

• 2 cups cooked short-grain rice, warm
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp fine salt, plus more to taste
• 1 medium eggplant, cut into 3/4 inch cubes
• 1 tbsp white miso
• 1 tbsp soy sauce
• 1 tbsp maple syrup or honey
• 1 tbsp neutral oil, plus more for crisping rice
• 1 tsp grated ginger
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• Chili crisp, to taste
• Nori flakes or furikake
• Lime wedges

Method

1. Heat oven to 425F / 220C. Line a tray with parchment.
2. Stir warm rice with rice vinegar, sesame oil, and salt. Press firmly into 8 small cups in a muffin tin or shape into thick compact rounds. Brush or spray lightly with oil.
3. Bake rice cups for 18-24 minutes until the edges are golden and crisp. If using a skillet, sear the rounds in a thin layer of oil for 3-4 minutes per side.
4. Whisk miso, soy sauce, maple syrup, neutral oil, and ginger until smooth.
5. Toss eggplant cubes with the glaze. Spread in one layer and roast for 18-22 minutes, turning once, until tender, caramelized, and glossy.
6. Fill each crisp rice cup with warm miso eggplant.
7. Finish with scallions, sesame, chili crisp, nori flakes, and a squeeze of lime.
8. Serve immediately while the rice base is still crisp.

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