Miso-Glazed Eggplant with Rice and Steamed Greens
Tender eggplant roasted with a savory miso glaze, served over rice with lightly steamed bok choy for a balanced vegetarian meal. This japanese-inspired vegetarian (vegetarian, gluten-free) ready in about 40 minutes pairs white miso paste, mirin, 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 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, sliced into 1/2-inch rounds eggplant
- 2 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 cup cooked rice
- 1 cup bok choy
- 1 tbsp sesame seeds
Instructions
- Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Step 2: Whisk together 2 tbsp white miso paste, 2 tbsp mirin, and 1 tbsp rice vinegar until smooth.
- Step 3: Arrange 2 medium eggplants (sliced into 1/2-inch rounds) on the baking sheet. Brush both sides with the miso glaze.
- Step 4: Bake for 20-25 minutes until eggplant is tender and golden at edges, flipping once halfway.
- Step 5: Steam 1 cup bok choy for 3-4 minutes until bright green and tender.
- Step 6: Serve baked eggplant over 1/2 cup cooked rice, topped with steamed bok choy and 1 tbsp toasted sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant with Rice and Steamed Greens take to make?
Total time is about 40 minutes (15 min prep + 25 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 Steamed Greens?
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 Steamed Greens?
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 Steamed Greens 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 Rice and Steamed Greens 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
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
