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 recipe (gluten-free), ready in about 40 minutes, pairs eggplant, white miso paste, mirin 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 rice, quinoa, or a quick salad. 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
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
