Japanese
Japanese Miso Eggplant Rice Bowls
Silky roasted eggplant lacquered in miso-maple glaze over rice with quick cucumber.
Prep15 min
Cook25 min
Total40 min
Serves4
The good part
Silky roasted eggplant lacquered in miso-maple glaze over rice with quick cucumber.
Gather
Ingredients
- 2 Japanese eggplants, halved
- 2 tbsp white miso
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cups cooked rice
- 1 cucumber
- Sesame seeds and scallions
Make
Method
- 01Score eggplant flesh, brush with oil, and roast cut-side up at 425°F until tender.
- 02Whisk miso, maple, vinegar, sesame oil, and 1 tablespoon water.
- 03Brush eggplant with glaze and broil briefly until glossy and caramelized.
- 04Serve over rice with salted cucumber, sesame seeds, and scallions.
Keep cooking
Swaps, storage, and useful next steps.
Estimated nutrition varies by ingredients and brands used.