Miso-Glazed Eggplant with Rice and Scallions
Velvety eggplant braised in savory miso glaze, served over steamed rice with fresh scallion garnish. This asian-inspired vegetarian ready in about 30 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 310 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.
Ingredients
- 2 medium, cut into 1-inch cubes eggplant
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 3 cups cooked jasmine rice
- 3, thinly sliced scallions
- 1 tsp sesame oil
- 2 tbsp water
Instructions
- Step 1: In a small bowl, whisk 2 tbsp white miso paste with 1 tbsp rice vinegar, 1 tsp maple syrup, and 2 tbsp water until smooth. Set aside.
- Step 2: Heat 1 tsp sesame oil in a skillet over medium heat. Add 2 medium cut into 1-inch cubes and cook for 8 minutes, stirring occasionally, until golden and tender.
- Step 3: Pour miso mixture over eggplant and simmer for 5 minutes until sauce thickens and coats the vegetables. Divide 3 cups cooked jasmine rice among plates, top with miso-glazed eggplant, and garnish with 3 thinly sliced scallions.
Frequently asked questions
How long does Miso-Glazed Eggplant with Rice and Scallions take to make?
Total time is about 30 minutes (15 min prep + 15 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 Rice and Scallions?
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 Rice and Scallions?
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 Rice and Scallions 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 Rice and Scallions?
Asian 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.
What others are saying
- ★★★★★
Cooked for my vegan friends and they were blown away. The glaze clung perfectly to the eggplant.
- ★★★★★
This became a weekly staple. The scallions on top add such a fresh contrast to the rich miso.
- ★★★★★
My kids asked for seconds! The miso glaze caramelized beautifully over the eggplant—simple and impressive.
