Eggplant & Forbidden Rice With Almond Sauce

1 cup forbidden black rice
1/4 teaspoon sea salt
2 small eggplants
1/8 cup sesame oil
3 tablespoons tamari
2 tablespoons rice vinegar
6 tablespoons mirin
4 tablespoons water
3 large garlic cloves, minced
1 tablespoon fresh ginger juice (squeeze from 2 inches fresh ginger, grated)

Almond Sauce
1 cup raw almonds
2 cups water
1/4 cup white miso
1/2 teaspoon black pepper
Wash rice then add it with sea salt to 2 c. boiling water; reduce heat to low, cover and cook until all liquid is absorbed, 45 minutes. Do not stir.
Cut eggplants into 3/4-inch cubes. Heat a large skillet on medium heat and add sesame oil and eggplant; toss to coat. Cook until well sealed and brown, about 20 minutes.
In a bowl, mix tamari, rice vinegar, mirin, water, garlic, and ginger juice. Stir in tamari mixture into skillet with eggplant. Cover and cook until liquid is mostly absorbed and eggplant is as smooth as butter, about 20 minutes.
To make sauce, pulse almonds in a blender or food processor until they are meal. Add water and blend on high for 2 minutes. Add miso and blend for 1 minute. Pour into a small saucepan and heat quickly, add black pepper, reduce heat to low and cook for about 10 minutes.
To serve, layer rice, eggplant, and almond sauce. Enjoy!

One Comment

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