Miso-Glazed Eggplant and Green Tea Rice

Serves 2

Prep time 15m

Cook Time 45m

Small Piece of Ginger	2 Tablespoons White Miso Paste
2 Tablespoons Soy Sauce	2 Tablespoons Rice Vinegar
1 Teaspoon Ujido Matcha Powder	1 Teaspoon Black Sesame Seeds
Japanese Eggplants	Bunch of Cilantro
Clove of Garlic	3/4 Cups Sushi Rice
2 Tablespoons Mirin	2 Tablespoons Sugar

Chop the cilantro.
Heat a medium pot of salted water to boiling. Cook sushi rice for 16-20 minutes until tender. Drain and keep warm.
Peel the ginger and smash it with garlic until they form a thick paste. Mix in the ginger, garlic, miso, mirin and half of the soy sauce.
Preheat the oven to 500 degrees Fahrenheit. Cut eggplants into quarters, then lay skin-side down on an oiled baking sheet. Brush the top with oil and the miso mixture. Put them in the oven and bake for about 15 minutes, until lightly browned.
Stir rice vinegar, sugar, green tea powder, half the black sesame seeds, and most of the cilantro into the rice.
Divide the rice and eggplant between two places, then top with the rest of the cilantro and sesame seeds.