Miso Teriyaki Eggplants with Rice

Instructions

• Step 1

  Cut the eggplants in half lengthwise and set aside.

  Step 2

  In a small bowl, whisk together the white miso, ginger, teriyaki sauce, and honey until well combined.

  Step 3

  Heat sesame oil in a large skillet over medium heat. Cook the eggplants for 10–12 minutes, turning occasionally, until tender and golden brown.

  Step 4

  Reduce heat to low and pour the sauce mixture into the skillet. Gently coat the eggplants and cook for 2–3 more minutes, until the sauce thickens and caramelizes.

  Step 5

  Heat Carolina® Ready to Heat Teriyaki Fried Rice according to package instructions. Serve the glazed eggplants over the rice and garnish with sliced green onion.