Miso Glazed Eggplant Rice Bowls
Miso Glazed Eggplant Rice Bowls are a delightful fusion of tender roasted eggplant and a rich miso glaze, served over fluffy rice. This dish transforms simple ingredients into an impressive meal that’s sure to wow your guests or satisfy cozy weeknight cravings. With its stunning presentation and adaptable nature, it’s perfect for any occasion. Ready in just under an hour, this recipe is as rewarding to make as it is to eat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking, Skillet Cooking
- Cuisine: Asian
Ingredients
Scale
- 2 medium eggplants
- 1 cup white or jasmine rice
- 3 tbsp white miso paste
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp fresh ginger (minced)
- 2 green onions (chopped)
- 1 tbsp toasted sesame seeds
- Salt (to taste)
Instructions
- Rinse rice under cold water until clear. Cook rice with a water-to-rice ratio of 2:1 in a pot on low heat for 15-20 minutes.
- In a bowl, mix miso paste, soy sauce, sesame oil, ginger, and a splash of water until smooth.
- Slice eggplants and lightly salt them for moisture extraction. Let sit for 10 minutes.
- Heat oil in a skillet over medium-high heat; cook eggplants cut-side down for 4-5 minutes per side until golden brown.
- Brush the miso glaze on the eggplants and transfer them to a baking sheet lined with parchment paper; bake at 400°F (200°C) for 15-20 minutes until caramelized.
- Serve over rice, topped with green onions and sesame seeds.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Feel free to substitute eggplant with zucchini or add crispy tofu for extra protein. Leftovers can be stored in an airtight container in the fridge for up to three days.