Miso-Glazed Eggplant with Sesame Rice and Bok Choy

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Eggplant roasted until tender, glazed with savory miso, and served with nutty sesame rice and crisp bok choy. This Japanese-inspired vegetarian recipe (vegan), ready in about 55 minutes, pairs 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 380 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Japanese cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Cut 2 large eggplants lengthwise into 1-inch thick slices. Brush both sides with 1 teaspoon sesame oil and roast on a lined baking sheet for 20 minutes until tender.
  2. Step 2: While eggplant roasts, whisk 3 tablespoons white miso paste, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1/4 cup water in a small bowl until smooth.
  3. Step 3: Add 1.5 cups long-grain rice and 3 cups water to a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and water absorbed.
  4. Step 4: Sauté 2 minced garlic cloves in 1 teaspoon sesame oil for 1 minute until fragrant. Add 2 bunches bok choy, cut into 2-inch pieces, and 1 tablespoon soy sauce. Cook for 3 minutes until bok choy is bright green and crisp-tender. Drizzle miso glaze over roasted eggplant and serve over rice with bok choy on the side.

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