Miso-Glazed Eggplant with Brown Rice and Sesame Snap Peas

Rinse 1.5 cups brown rice under cold water until water runs clear. In a medium saucepan, combine rice with 3 cups water and 1/2 teaspoon kosher salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 45 minutes until tender and water is absorbed. Remove from heat and let stand covered for 10 minutes, then fluff with a fork.

While rice cooks, prepare the eggplants by cutting them in half lengthwise. Score the flesh in a crosshatch pattern, cutting about 3/4-inch deep without piercing the skin. Sprinkle the cut sides with 1/2 teaspoon kosher salt and let sit for 10 minutes to draw out moisture.

In a small bowl, whisk together 3 tablespoons white miso paste, 3 tablespoons mirin, 1 tablespoon rice vinegar, 2 teaspoons toasted sesame oil, 1 tablespoon grated ginger, and 1 tablespoon honey until smooth and well combined. Set miso glaze aside.

Pat the eggplant halves dry with paper towels to remove released moisture. Preheat oven to 425°F and line a baking sheet with parchment paper.

Heat 3 tablespoons neutral oil in a large skillet over medium-high heat. Place eggplant halves cut-side down and sear for 4-5 minutes until deeply golden brown. Transfer to prepared baking sheet, cut-side up.

Brush the scored eggplant flesh generously with half of the miso glaze, making sure it gets into the cuts. Roast for 20-25 minutes until eggplant is completely tender and caramelized. Brush with remaining glaze halfway through cooking.

About 8 minutes before eggplant is done, trim 12 ounces snap peas and cut any large ones in half on the diagonal. Heat a large skillet or wok over high heat. Add snap peas and 2 minced garlic cloves, stir-frying for 3-4 minutes until bright green and crisp-tender with some charred spots.

Remove snap peas from heat and toss with 1 tablespoon white sesame seeds, 1 tablespoon black sesame seeds, and a pinch of salt.

To serve, divide the fluffy brown rice among 4 plates. Place one eggplant half on each plate alongside the rice. Arrange the sesame snap peas next to the eggplant.

Garnish with 3 thinly sliced scallions, remaining 1 tablespoon white sesame seeds, and lime wedges. Squeeze fresh lime juice over the eggplant and snap peas just before eating.