Smoked Miso Eggplant with Crispy Rice Ribbons

Instructions

1. 1

   Preheat your grill for indirect smoking (low heat). If using a smoker box, add wood chips. Cube the eggplant into 1-inch pieces.

   ~10 min
2. 2

   Place eggplant cubes in a large bowl, toss with a pinch of salt and the smoked paprika. Smoke on the grill for 45-60 minutes, or until tender but not mushy.

   ~60 min
3. 3

   While the eggplant is smoking, prepare the miso glaze. In a small saucepan, whisk together miso paste, mirin, sake, sugar, and sesame oil. Heat gently over low heat until the sugar dissolves and the glaze thickens slightly.

   ~10 min
4. 4

   In a food processor, pulse the cooked sushi rice with the salt and 2 tablespoons of water until it forms a somewhat sticky, cohesive mass.

   ~5 min
5. 5

   Spread the rice mixture thinly and evenly onto a parchment-lined baking tray. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and crispy.

   ~25 min
6. 6

   Once the eggplant is smoked, gently toss it with the miso glaze until well coated.

   ~2 min
7. 7

   Break the crispy rice into bite-sized ribbons or shards.

   ~2 min
8. 8

   To serve, place a bed of crispy rice ribbons in each serving bowl. Top with the glazed smoked eggplant. Garnish with thinly sliced scallions.

   ~5 min