Miso-Glazed Eggplant with Sesame Rice and Bok Choy
Eggplant roasted until tender, glazed with savory miso, and served with nutty sesame rice and crisp bok choy. This japanese-inspired vegetarian (vegan) ready in about 55 minutes pairs large eggplant, tablespoons white miso paste, tablespoon 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.
Ingredients
- 2 large eggplant
- 3 tablespoons white miso paste
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1.5 cups long-grain rice
- 3 cups water
- 2 bunches bok choy
- 2 cloves garlic
- 1 tablespoon soy sauce
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant with Sesame Rice and Bok Choy take to make?
Total time is about 55 minutes (15 min prep + 40 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 Sesame Rice and Bok Choy?
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 large eggplant from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant with Sesame Rice and Bok Choy?
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 Sesame Rice and Bok Choy 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.
Is Miso-Glazed Eggplant with Sesame Rice and Bok Choy vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
