Miso-Glazed Eggplant with Black Rice and Steamed Green Beans
Eggplant roasted to golden perfection in a savory-sweet miso glaze, served with nutty black rice and crisp-tender green beans. This japanese-inspired one pot (vegan, gluten-free) ready in about 50 minutes pairs large eggplant, white miso paste, rice vinegar 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 large eggplant
- 3 tbsp white miso paste
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1.5 cups black rice
- 1 cup water
- 2 cups green beans
- 1 tbsp sesame seeds
Instructions
- Step 1: Whisk 3 tablespoons white miso paste, 2 tablespoons rice vinegar, 1 tablespoon honey, and 1 tablespoon sesame oil in a bowl to make the glaze.
- Step 2: Cut 2 large eggplants into 1-inch cubes, brush with the glaze, and arrange on a baking sheet. Roast at 400°F for 20-25 minutes until golden and tender.
- Step 3: Combine 1.5 cups rinsed black rice and 1 cup water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until rice is tender.
- Step 4: Steam 2 cups chopped green beans for 5-7 minutes until bright green and tender-crisp.
- Step 5: Fluff cooked rice with a fork, serve with glazed eggplant and steamed green beans, drizzling with any remaining glaze and sprinkling with 1 tablespoon sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant with Black Rice and Steamed Green Beans take to make?
Total time is about 50 minutes (20 min prep + 30 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 and Steamed Green Beans?
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 large eggplant from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant with Black Rice and Steamed Green Beans?
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 and Steamed Green Beans 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 and Steamed Green Beans vegan?
Yes — this recipe is tagged vegan, 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
- ★★★★☆
Perfect for busy nights—only one pot needed. Eggplant was tender but took 15 mins longer than stated.
- ★★★★☆
Loved the umami from the miso! Just needed a bit more garlic in the glaze.
- ★★★★☆
My kids devoured the eggplant! Slightly bland without extra ginger, but easy to adjust.
