Miso-Glazed Eggplant and Rice Bowls with Sesame
Tender eggplant simmered in a savory-sweet miso glaze, served over jasmine rice with toasted sesame seeds. This japanese-inspired one pot (vegetarian, gluten-free) ready in about 30 minutes pairs medium eggplants, jasmine rice, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium eggplants
- 180g jasmine rice
- 3 tbsp white miso paste
- 15ml rice vinegar
- 2 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp sesame seeds
- 250ml water
Instructions
- Step 1: Cook jasmine rice according to package instructions (180g rice to 250ml water) until fluffy, then set aside.
- Step 2: Slice eggplants into 1cm-thick rounds. In a small bowl, whisk miso paste, rice vinegar, maple syrup, and 1 tbsp sesame oil until smooth.
- Step 3: Heat a non-stick skillet over medium heat. Add eggplant slices in a single layer and cook for 4 minutes per side until golden. Brush with 1/3 of the miso glaze.
- Step 4: Add remaining miso glaze to skillet, reduce heat to low, and simmer for 5 minutes until glaze thickens and coats eggplant. Stir in 1 tbsp water if too thick.
- Step 5: Divide rice between bowls, top with glazed eggplant, and sprinkle with sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant and Rice Bowls with Sesame take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Eggplant and Rice Bowls with Sesame?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium eggplants from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant and Rice Bowls with Sesame?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Eggplant and Rice Bowls with Sesame for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Glazed Eggplant and Rice Bowls with Sesame vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
