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.