Matcha Rice with Miso Eggplants

Enjoy this bright, delicious dish while speeding up your metabolism, burning that stubborn fat! 

  • Feel alert and energised after having your meal with Organic Burst Matcha (that also has a creamy, sweet taste with no bitterness).
  • Miso paste is filled with probiotics - helps in boosting your immune system.
  • So satisfying! 


For the eggplants:

  • 2 eggplants, cut into quarters lengthwise
  • 1 clove garlic, pressed
  • 1-inch piece ginger, grated
  • 2 tablespoons miso paste
  • 2 tablespoons rice vinegar
  • 2 tablespoons coconut aminos
  • 1 - 2 teaspoons olive oil

For the rice:

  • 1 teaspoon Organic Burst Matcha
  • 2 cups cooked rice
  • 2 tablespoons rice vinegar
  • 1 - 2 teaspoons rice malt syrup
  • 1 teaspoon black sesame seeds
  • A handful cilantro, chopped


serves 2

  1. Preheat oven to 350ºF (180ºC).
  2. Oil your baking sheet and set aside.
  3. In a small bowl, whisk the ginger, garlic, miso, rice vinegar and coconut aminos.
  4. Transfer eggplants to oiled baking sheet.
  5. Score your eggplants and spread miso mixture on the eggplants.
  6. Bake your eggplants in the oven for 25 - 30 minutes.
  7. Meanwhile, make your matcha rice. Place all ingredients in a bowl and stir until combined.
  8. Serve immediately. Garnish with more sesame seeds and cilantro.

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