Miso-Braised Eggplant With Sticky Rice & Green Bean Salad - Cuisine Magazine - From New Zealand to t

Ingredients

• MISO-BRAISED EGGPLANT
• 6 Asian eggplants
• 2-4 tablespoons neutral oil
• 3cm piece ginger, chopped
• ¼ cup miso
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon toasted sesame seeds
• STICKY RICE
• 1½ cups (300g) sushi/short grain rice
• 5g kombu
• ½ teaspoon salt
• 2 tablespoons sunflower oil
• 250g mince, pork or chicken
• 4 spring onions, finely sliced, green and white parts separated
• 2 cloves garlic, chopped
• 100g shiitake mushrooms, sliced
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon rice wine vinegar
• GREEN BEAN SALAD
• 1 tablespoon lemon juice or rice wine vinegar
• 1 tablespoon neutral oil such as sunflower
• 1 teaspoon sesame oil
• ½ cup edamame beans
• 200g green beans or snow peas
• 100g sunflower or pea sprouts or pea tendrils