Ingredients

• 2 eggplants
• 1 tsp white miso paste
• 2 cm fresh ginger
• 1 tsp rice vinegar
• 1 tsp soy sauce
• 2 tsp sesame seeds
• 1 tsp agave syrup
• 1 tsp water
• 2 spring onions
• 200g long white rice
• 200 ml coconut milk
• 1 tsp coconut flakes
• 200 ml water

Directions

1. Preheat over to 210°C.
2. Cook rice for 30s in a pan with a drizzle of olive oil. Add coconut milk, water and salt. Bring to the boil and cover, reduce heat and cook until all liquid has absorbed (about 25 minutes). Stop the heat and let rest for a few minutes.
3. Cut the eggplants in two. On the flesh side, make crossed cuts with the tip of a knife. Season, drizzle with olive oil, and bake for 20min, turning halfway through.
4. In a bowlm mix the miso paste with the vinegar, soy sauce, syrup and water. Add the grated ginger and half the sesame seeds.