Description
Miso Glazed Eggplant Rice Bowls are a vibrant and flavorful dish that perfectly balances umami-rich miso glaze with tender eggplant, fluffy rice, and fresh vegetables. This easy-to-make recipe transforms simple ingredients into a stunning meal that’s ideal for weeknight dinners or special gatherings. Enjoy the layers of flavor and textures in every bite, and watch as your loved ones request seconds!
Ingredients
Scale
- 1 medium eggplant (about 300g)
- 3 tablespoons white or yellow miso paste
- 1 cup jasmine or sushi rice
- 2 cups low-sodium vegetable broth
- 1 cup mixed fresh vegetables (bell peppers, green onions)
- 2 tablespoons sesame oil
- ¼ cup chopped cilantro
- ½ teaspoon chili flakes (optional)
- Salt to taste
Instructions
- Prepare the rice: In a saucepan, combine rice with vegetable broth. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes until fluffy.
- Prepare the eggplant: Slice eggplant into half-moons, lightly salt, and let sit for 10 minutes to draw out moisture.
- Make the miso glaze: Whisk together miso paste, sesame oil, and a splash of water until smooth.
- Sauté the eggplant: Heat a skillet over medium-high heat with a drizzle of sesame oil. Cook eggplant slices for 5-7 minutes per side until golden brown and tender.
- Combine: Add fresh vegetables during the last few minutes of cooking. Pour the miso glaze over everything and cook until bubbly.
- Assemble bowls: Spoon fluffy rice into bowls, top with miso-glazed eggplant and veggies, then sprinkle with cilantro and chili flakes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 430
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg