Miso Glazed Eggplant Rice (Printable)

Tender eggplant with savory miso glaze over fluffy rice, topped with fresh scallions and sesame seeds.

# What You’ll Need:

→ Vegetables

01 - 2 medium eggplants, cut into 1-inch cubes
02 - 3 scallions, thinly sliced (separate white and green parts)

→ Rice

03 - 1 ½ cups jasmine or short-grain rice
04 - 3 cups water

→ Miso Glaze

05 - 3 tablespoons white miso paste
06 - 2 tablespoons mirin
07 - 1 tablespoon soy sauce (use tamari for gluten-free)
08 - 1 tablespoon maple syrup or honey
09 - 1 tablespoon toasted sesame oil
10 - 1 teaspoon rice vinegar
11 - 1 garlic clove, minced
12 - 1 teaspoon freshly grated ginger

→ Garnish

13 - 1 tablespoon toasted sesame seeds
14 - 1 tablespoon chopped fresh cilantro (optional)

# How-To Steps:

01 - Rinse the rice under cold water until the water runs clear. Combine with 3 cups of water in a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
03 - Arrange the eggplant cubes on the prepared baking sheet. Drizzle with 1 tablespoon sesame oil and toss to coat. Roast for 15 minutes, turning halfway through.
04 - Meanwhile, in a small bowl, whisk together the miso paste, mirin, soy sauce, maple syrup, rice vinegar, garlic, and ginger.
05 - After 15 minutes, remove the eggplant from the oven and brush generously with the miso glaze. Return to the oven and roast for an additional 8-10 minutes, until caramelized and tender.
06 - Fluff the rice and divide among bowls. Top with miso-glazed eggplant, the white parts of the scallions, and a sprinkle of sesame seeds. Garnish with green scallion tops and cilantro if desired.
07 - Serve immediately.

# Expert Advice:

01 -
  • The miso glaze creates an incredibly addictive savory-sweet coating that perfectly complements the creamy eggplant
  • Roasting the eggplant first gives it a meaty texture that even skeptics can't resist
  • This recipe comes together in under 45 minutes but tastes like it took all day
02 -
  • Don't skip brushing the glaze on halfway through or you'll miss the beautiful caramelized bits that make this dish special
  • Eggplant absorbs oil like a sponge so toss it thoroughly to ensure even coating before roasting
  • The glaze thickens quickly in the oven's heat so apply it generously but don't worry about perfect coverage
03 -
  • Let the glazed eggplant rest for 5 minutes after roasting to allow the glaze to set slightly and become sticky rather than runny
  • Grating the ginger on a microplane ensures it melts into the glaze without any fibrous bits

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