Name: Miso Roasted Eggplant and Brown Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 450g packet microwave brown rice; 4 green spring onions, sliced; ½ cup roasted salted almonds (80g), chopped; 2 x 300g eggplants; 2 bunches broccolini, trimmed; DRESSING; ¼ cup mirin; ¼ cup lemon juice; 2 tblsps white miso paste; 2 tblsps light soy sauce; 2 tsps sesame oil

TIP: Choose smaller sized eggplant if using a smaller air fryer. This recipe can be served with steamed Asian greens for a change.

Ingredients

450g packet microwave brown rice

4 green spring onions, sliced

½ cup roasted salted almonds (80g), chopped

2 x 300g eggplants

2 bunches broccolini, trimmed

DRESSING

¼ cup mirin

¼ cup lemon juice

2 tblsps white miso paste

2 tblsps light soy sauce

2 tsps sesame oil

Method

Heat rice according to packet directions. Transfer to a large bowl. Cool. Add onions and almonds to bowl. Toss to combine.

To make dressing, whisk all ingredients in a jug.

Cut eggplants in half lengthways. Make deep cuts into each eggplant half, about 1cm apart in a diamond pattern, ensuring not to cut all the way through the eggplant. Brush generously with dressing.

Pull out pan and basket from a 7-litre air fryer. Spray basket with oil. Arrange eggplant, cut-side up, in basket. Slide pan and basket back into air fryer. Set temperature to 180C. Set timer and cook for 10 minutes. Carefully pull-out pan and basket. Spoon over ¼ cup dressing. Slide pan and basket back into air fryer. Set timer and cook for a further 10 to 15 minutes until golden and tender. Transfer to a plate. Cover with foil to keep warm.

Arrange broccolini in basket. Spray with oil. Slide pan and basket back into air fryer. Set timer and cook for 5 minutes until just tender.

Serve eggplant with rice mixture, broccolini and remaining dressing.

New Idea team