Miso-Glazed Eggplant with Jasmine Rice
Eggplant slices caramelized in a savory-sweet miso glaze, served atop fluffy jasmine rice for a simple yet elegant vegetarian dish. This japanese-inspired asian (vegetarian, gluten-free) ready in about 30 minutes pairs white miso paste, sugar, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, peeled and cut into 1/2-inch thick slices eggplant
- 3 tbsp white miso paste
- 1 tbsp sugar
- 1 tbsp mirin
- 1 cup (180g) jasmine rice
- 1 1/4 cups water
- 1 tsp sesame oil
- 2, thinly sliced green onions
- 1 tsp sesame seeds
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then drain. Combine rice with 1 1/4 cups water in a pot, bring to a boil, reduce heat to low, cover, and cook for 15 minutes until tender and water is absorbed.
- Step 2: While rice cooks, whisk 3 tbsp white miso paste, 1 tbsp sugar, and 1 tbsp mirin in a small bowl to create a smooth glaze.
- Step 3: Heat 1 tsp sesame oil in a skillet over medium heat, add 2 medium peeled and cut into 1/2-inch thick eggplant slices, and cook for 4-5 minutes per side until golden brown.
- Step 4: Brush eggplant slices with miso glaze during the last 2 minutes of cooking, turning to coat evenly.
- Step 5: Fluff cooked rice with a fork, divide into bowls, top with glazed eggplant, and garnish with 2 thinly sliced green onions and 1 tsp sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant with Jasmine Rice 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 with Jasmine 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 Jasmine 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 Jasmine Rice 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 with Jasmine 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
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Okay for a quick meal. I've had better asian dishes though.
