Miso-Glazed Eggplant with Black Rice
A thoughtful vegetarian dish featuring deeply flavorful miso-glazed eggplant served over nutty black rice, showcasing the importance of balance and depth in a serious meal. This japanese-inspired vegetarian (vegetarian, gluten-free) ready in about 65 minutes pairs medium, cut into 1-inch cubes eggplant, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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, cut into 1-inch cubes eggplant
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 cup, rinsed black rice
- 2 cups water
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1/4 cup, chopped green onions
- 1 tsp sesame seeds
Instructions
- Step 1: In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon rice vinegar, and 1 tablespoon sesame oil until smooth.
- Step 2: Place 2 medium eggplants, cut into 1-inch cubes, in a single layer on a baking sheet. Brush generously with the miso glaze mixture.
- Step 3: Preheat oven to 400°F. Roast the eggplants for 25 minutes, flipping halfway through, until golden and caramelized.
- Step 4: While the eggplants roast, combine 1 cup black rice, rinsed, with 2 cups water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until tender.
- Step 5: In a small saucepan, combine 2 tablespoons soy sauce, 1 tablespoon sugar, and 1/4 cup water. Simmer for 2 minutes until the sugar dissolves.
- Step 6: Once the rice is cooked, fluff with a fork and stir in 1/4 cup chopped green onions and 1 teaspoon sesame seeds.
- Step 7: Serve the roasted eggplants over the black rice, drizzling with the soy-sauce glaze.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant with Black Rice take to make?
Total time is about 65 minutes (25 min prep + 40 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 with Black Rice?
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 white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant with Black Rice?
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 with Black Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 with Black Rice 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
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
So much better than takeout. We'll never order japanese delivery again.
- ★★★★★
Made this for my family and everyone asked for the recipe.
