Japanese Miso Eggplant Rice Bowls

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

1. 01Score eggplant flesh, brush with oil, and roast cut-side up at 425°F until tender.
2. 02Whisk miso, maple, vinegar, sesame oil, and 1 tablespoon water.
3. 03Brush eggplant with glaze and broil briefly until glossy and caramelized.
4. 04Serve over rice with salted cucumber, sesame seeds, and scallions.