Miso Glazed Eggplant with Rice & Greens
Silky roasted eggplant coated in a glossy miso-butter glaze, served with steamed rice and garlicky stir-fried greens. A vegetarian Japanese dinner that feels restaurant-quality in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 240
- Protein
- 6g
Ingredients
- 2 whole Japanese eggplants or long Asian eggplants
- 3 tbsp miso paste (white or red)
- 2 tbsp butter
- 1 tbsp mirin or honey
- 4 oz baby bok choy or spinach
- 1 tbsp sesame seeds (for garnish)
Instructions
- 1
Heat oven to 425°F. Slice eggplants in half lengthwise, score the flesh in a crosshatch, brush with oil, and lay cut-side up on a sheet pan.
- 2
Roast eggplants for 15 minutes until the flesh is soft and starting to collapse.
- 3
Mix miso, butter, and mirin in a small bowl until smooth. Brush the mixture generously over the hot eggplant flesh.
- 4
Return to oven for 3–4 minutes until the glaze is glossy and caramelized at the edges.
- 5
While eggplant finishes, heat a skillet over medium-high, add greens with a pinch of salt, and cook until wilted, about 2 minutes.
- 6
Serve eggplant over steamed rice alongside the greens, sprinkle with sesame seeds.
Tools you’ll need
- sheet pan
- oven
- small mixing bowl
- brush
- skillet or wok
- rice cooker (optional, for parallel rice cooking)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
