Miso-Glazed Eggplant with Bok Choy and Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Eggplant roasted until golden with a savory-sweet miso glaze, served over jasmine rice with steamed bok choy for a comforting vegetarian meal. This japanese-inspired vegetarian ready in about 55 minutes pairs medium, cut into 1-inch cubes 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 380 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.

Prep: 20 min Cook: 35 min Serves 4 Japanese cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C).
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, and 1/4 cup water until smooth.
  3. Step 3: Place 2 medium eggplants (cut into 1-inch cubes) on a baking sheet. Brush with 2 tbsp of the miso glaze and roast for 20 minutes. Flip the eggplants, brush with remaining glaze, and roast for 10 more minutes until golden.
  4. Step 4: Steam 1 bunch bok choy (cut into 2-inch pieces) for 5 minutes until bright green and tender-crisp.
  5. Step 5: Serve the glazed eggplants over 2 cups cooked jasmine rice, topped with steamed bok choy and a drizzle of extra glaze.

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Frequently asked questions

How long does Miso-Glazed Eggplant with Bok Choy and Rice take to make?

Total time is about 55 minutes (20 min prep + 35 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 Bok Choy and 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 Bok Choy and 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 Bok Choy and 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.

What goes well with Miso-Glazed Eggplant with Bok Choy and Rice?

Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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