Miso Glazed Eggplant Bowl
Crispy roasted eggplant coated in a savory-sweet miso glaze, served over steamed rice with a sprinkle of sesame seeds. Ready in under 30 minutes with minimal cleanup.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 6g
Ingredients
- 1 whole eggplant, medium
- 2 tablespoons white miso paste
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1.5 cups cooked rice
- 1 tablespoon sesame seeds
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep signals it has finished preheating, about 10 minutes.
- 2
Cut the eggplant in half lengthwise from the stem end to the bottom. Place the halves skin-side down on the cutting board and slice them crosswise into half-moons about 1/2 inch thick, like cutting a baguette.
- 3
Spread the eggplant slices on a sheet pan in a single layer, then drizzle both sides lightly with olive oil, turning each slice to coat.
- 4
In a small bowl, whisk together the miso paste, maple syrup, and rice vinegar until you have a smooth, thick paste with no lumps.
- 5
Place the sheet pan in the oven and roast for 12 minutes, until the eggplant is light golden on the bottom and just beginning to soften when you poke it with a fork.
- 6
Remove the pan from the oven and use a small spoon or brush to spread the miso glaze evenly over the top of each eggplant slice.
- 7
Return the pan to the oven and roast for 3 more minutes, until the glaze looks glossy and darkened at the edges, about the color of caramel.
- 8
Divide the cooked rice evenly between two bowls, then arrange the glazed eggplant slices on top of the rice in a single layer.
- 9
Sprinkle the sesame seeds over the eggplant and rice.
Tools you’ll need
- oven
- sheet pan (18 × 13 inch)
- cutting board
- chef's knife
- small bowl
- whisk
- small spoon or pastry brush
- two serving bowls
- fork
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