Miso-Glazed Eggplant with Scallion and Toasted Sesame Rice Bowl
Roasted eggplant coated in a savory miso glaze served over fluffy steamed rice, garnished with scallions and crunchy toasted sesame seeds. This japanese-inspired rice & grains (vegetarian) ready in about 45 minutes pairs white miso paste, mirin, soy sauce 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, halved lengthwise Japanese eggplants
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1 cup uncooked short grain white rice
- 1 1/4 cups water
- 2 stalks, thinly sliced scallions
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Preheat oven to 425°F. Score the cut side of 2 medium Japanese eggplants lengthwise in a crisscross pattern without cutting through the skin.
- Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar until smooth.
- Step 3: Place eggplant halves cut side up on a lined baking sheet and brush generously with 1 tbsp vegetable oil, then spread the miso glaze evenly over the scored surfaces.
- Step 4: Roast eggplants for 25-30 minutes until tender and caramelized at the edges.
- Step 5: Meanwhile, rinse 1 cup uncooked short grain white rice under cold water until water runs clear; combine with 1 1/4 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered for 5 minutes.
- Step 6: Fluff the rice with a fork, then divide between two bowls. Place the roasted miso-glazed eggplant halves on top.
- Step 7: Garnish each bowl with 2 thinly sliced scallion stalks and 1 tbsp toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant with Scallion and Toasted Sesame Rice Bowl take to make?
Total time is about 45 minutes (10 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 Scallion and Toasted Sesame Rice Bowl?
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 Scallion and Toasted Sesame Rice Bowl?
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 Scallion and Toasted Sesame Rice Bowl 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 Scallion and Toasted Sesame Rice Bowl vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
