Miso-Glazed Eggplant with Sesame Rice Bowl
Roasted eggplant glazed with savory miso and served over fluffy sesame rice for a satisfying vegetarian meal. This japanese-inspired vegetarian (vegetarian) ready in about 40 minutes pairs white miso paste, rice vinegar, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 eggplant
- 3 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tsp, divided sesame oil
- 1 cup uncooked jasmine rice
- 1 1/4 cups water
- 2 tsp toasted sesame seeds
- 2 stalks, thinly sliced green onions
Instructions
- Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp mirin, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 tsp sesame oil until smooth and well combined.
- Step 2: Score the cut sides of 2 medium Japanese eggplants lengthwise in a diamond pattern without cutting through the skin. Brush the miso glaze generously over the cut sides.
- Step 3: Place eggplants cut side up on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes until tender and caramelized around the edges.
- Step 4: While eggplant roasts, rinse 1 cup jasmine rice under cold water until clear. Combine rinsed rice and 1 1/4 cups water in a medium saucepan and bring to a boil over high heat.
- Step 5: Reduce heat to low, cover, and simmer rice for 15 minutes until water is absorbed. Remove from heat and let rice steam covered for 10 minutes.
- Step 6: Fluff rice with a fork, then stir in 1 tsp sesame oil and 2 tsp toasted sesame seeds.
- Step 7: Serve the miso-glazed eggplant over the sesame rice, garnished with 2 thinly sliced green onions.
Frequently asked questions
How long does Miso-Glazed Eggplant with Sesame Rice Bowl take to make?
Total time is about 40 minutes (10 min prep + 30 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 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 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 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 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.
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