Caramelized Eggplant With Snow Peas

1. 1

   Cook eggplant in large parchment paper-lined steamer, over a large saucepan of simmering water, about 15 mins or until tender.

2. 2

   Meanwhile, rinse rice under cold water until water runs clear, then drain. Bring 1 1/3 cups water to a boil in a medium saucepan. Add rice. Reduce heat to low; cover and simmer for 10 mins. Remove from heat. Let stand, covered, for 10 mins. Fluff rice with fork.

3. 3

   Boil, steam or microwave snow peas until tender; drain.

4. 4

   Combine mirin, soy sauce, sugar and ginger in a large skillet. Bring to a boil. Add half the eggplant; cook on medium heat for about 2 min or until eggplant caramelizes. Transfer to heatproof bowl. Cover to keep warm. Repeat with remaining eggplant.

5. 5

   Divide rice among serving plates. Top with snow peas and eggplant. Sprinkle with sesame seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.