Steamed Miso-Infused Eggplant with Rice
Velvety eggplant steamed in a savory miso glaze, served over a bed of fluffy rice for a comforting weeknight meal. This japanese (vegetarian, gluten free) ready in about 45 minutes pairs eggplant, miso paste, rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 (1 lb total) eggplant
- 2 tbsp miso paste
- 1 cup uncooked rice
- 3/4 cup dashi stock
- 1 tbsp sake
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 4 leaves, thinly sliced shiso leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut eggplant lengthwise into 1/2-inch thick slices. Arrange in a single layer in a steamer basket over simmering water and steam for 10 minutes until tender.
- Step 2: Whisk miso paste with dashi, sake, and soy sauce until smooth. Brush generously over steamed eggplant slices, then steam an additional 3 minutes to absorb flavors.
- Step 3: While eggplant steams, cook rice according to package instructions. Drizzle steamed eggplant with sesame oil, garnish with shiso leaves, and serve over rice.
Frequently asked questions
How long does Steamed Miso-Infused Eggplant with Rice take to make?
Total time is about 45 minutes (20 min prep + 25 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 Steamed Miso-Infused Eggplant with Rice?
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 eggplant from drying out.
Can I substitute ingredients in Steamed Miso-Infused Eggplant with Rice?
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 Steamed Miso-Infused Eggplant with Rice 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 Steamed Miso-Infused Eggplant with Rice vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Easy and elegant for weeknights. The miso depth was perfect with the rice.
- ★★★★★
Loved it! My husband said it's the best eggplant he's ever had.
- ★★★★☆
Slightly bland without extra soy sauce, but the texture was heavenly.
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