Savory Miso Eggplant Rice Bowl
Tender roasted eggplant gets coated in a savory-sweet miso glaze, then piled over fluffy rice with edamame and fresh scallions. This vegan-friendly rice bowl comes together in about 40 minutes and makes a deeply satisfying weeknight dinner.
Equipment
- Baking sheet
- Parchment paper
- Small mixing bowl
- Pastry brush
- Saucepan or rice cooker
- Steamer basket
Ingredients
- 2 large Japanese or globe eggplant sliced into rounds or wedges
- 3 tablespoons white miso paste
- 1 tablespoon rice vinegar
- 2 tablespoons mirin or honey
- 1 tablespoon sesame oil plus more for drizzling
- 2 cloves garlic grated
- 1 teaspoon fresh ginger grated
- 1 teaspoon soy sauce or tamari optional
- 3 cups cooked short grain rice
- 1 cup edamame shelled, steamed
- 2 scallions sliced
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice the eggplant into thick rounds or wedges and score the flesh in a crosshatch pattern with a sharp knife.
- In a small bowl, whisk together the miso paste, rice vinegar, mirin, sesame oil, garlic, ginger, and soy sauce until smooth and glossy.
- Brush half of the miso glaze generously over both sides of the eggplant pieces and arrange them in a single layer on the prepared baking sheet.
- Roast for 20 to 25 minutes, flipping halfway through, until the eggplant is fork tender and beginning to caramelize at the edges.
- Switch the oven to broil and cook for an additional 2 to 3 minutes, watching closely, until the glaze turns deeply golden and slightly sticky.
- While the eggplant roasts, cook the rice according to package directions and steam the edamame for 3 to 4 minutes until bright green and tender.
- Divide the rice among bowls, then top with the roasted miso eggplant and steamed edamame.
- Drizzle with the remaining miso glaze, then garnish with sliced scallions, sesame seeds, and a touch more sesame oil before serving warm.
Notes
For the best caramelization, do not skip the broiler step but watch closely so the glaze does not burn. Leftover eggplant keeps well refrigerated for up to 4 days when stored separately from the rice. Avoid overcrowding the baking sheet, as this steams the eggplant instead of roasting it.