Miso-Roasted Eggplant with Brown Rice

Name: Miso-Roasted Eggplant with Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 large, sliced 1/2-inch thick eggplant; 3 tbsp white miso paste; 2 tbsp rice vinegar; 1 tbsp sugar; 1/4 cup water; 1 tbsp sesame oil; 1 cup, cooked brown rice; 1/4 cup, chopped green onions

Eggplant slices roasted in a savory miso glaze, served over nutty brown rice for a comforting, umami-rich dish.

Cuisine: Japanese

Category: Vegetarian

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

2 large, sliced 1/2-inch thick eggplant
3 tbsp white miso paste
2 tbsp rice vinegar
1 tbsp sugar
1/4 cup water
1 tbsp sesame oil
1 cup, cooked brown rice
1/4 cup, chopped green onions

Instructions

Step 1: Preheat oven to 400°F. Mix 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp sugar, and 1/4 cup water until smooth.
Step 2: Arrange eggplant slices on a parchment-lined baking sheet. Brush both sides with miso mixture, then drizzle with 1 tbsp sesame oil.
Step 3: Roast for 20-25 minutes until eggplant is tender and edges are crispy.
Step 4: Serve roasted eggplant over 1 cup cooked brown rice, garnished with 1/4 cup chopped green onions.