Korean-Inspired Sesame Seitan & Miso-Glazed Eggplant with Brown Rice

Ingredients

• 150 g seitan, store-bought or homemade, sliced into 1/4-inch strips
• 200 g Japanese eggplant, cut into 2-inch batons
• 1 cup brown rice, cooked
• 1 tbsp white miso paste, unsalted
• 1 tbsp gochujang, Korean red chili paste
• 1 tbsp rice vinegar, unseasoned
• 1 tsp maple syrup, pure
• 1 1/2 tbsp sesame oil, divided
• 1 tbsp vegetable oil, for searing
• 2 cloves garlic, minced
• 1/2 tbsp fresh ginger, minced
• 2 tbsp water, to thin glaze
• 1 tbsp sesame seeds, white, toasted
• 2 stalks scallions, sliced thin, green and white parts separated
• 1/2 sheet nori seaweed, optional, crumbled for garnish
• 1/2 tsp sea salt, for seasoning eggplant

Instructions

1. 1

   Cook brown rice according to package directions if not already prepared; set aside.

2. 2

   Preheat oven to 425°F. Toss eggplant batons with 1/2 tbsp sesame oil and sea salt. Spread on baking sheet and roast for 18-20 minutes until tender and lightly caramelized, stirring halfway through.