Caramelized Eggplant With Snow Peas - cooking recipe

Ingredients

2 medium eggplant (about 2 lbs), halved lengthwise and thickly sliced
2/3 cup jasmine rice
7 oz snow peas, trimmed
2 tbsp mirin
2 tbsp Japanese soy sauce
2 tsp brown sugar
1 piece (3/4 inch) fresh ginger, finely grated
1 tbsp sesame seeds, toasted

Preparation

Cook eggplant in large parchment paper-lined steamer, over a large saucepan of simmering water, about 15 mins or until tender.
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.
Boil, steam or microwave snow peas until tender; drain.
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.
Divide rice among serving plates. Top with snow peas and eggplant. Sprinkle with sesame seeds.