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Cook at home
Miso-Glazed Eggplant Rice Bowls
Broiled eggplant brushed with a sweet-salty miso glaze over rice with cucumber and sesame.
35 min · 4 servings · japanese
431
kcal
10
protein g
78
carbs g
10
fat g
Nutrition per serving from USDA FoodData Central.
About $1.87 / serving (est.)
Estimated from average US grocery prices.
- vegan
- vegetarian
- pescatarian
- gluten-free
- dairy-free
- high-fiber
Contains: sesame, soy
Ingredients
- 2 eggplant, halved lengthwise and scored
- 2 tbsp vegetable oil
- 3 tbsp miso
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp ginger, grated
- 1 1/2 cup white rice
- 1 cup cucumber, sliced
- 1 tbsp sesame seeds
- 2 scallion, sliced
Steps
- Cook the rice according to package directions. Heat the oven to 425 F (220 C).
- Brush the eggplant cut sides with the oil and roast cut-side down 20 minutes until the flesh is soft.
- Whisk the miso, maple syrup, rice vinegar, ginger and 1 tablespoon water. Flip the eggplant, spread with the glaze and broil 3 to 4 minutes until bubbling and browned.
- Serve over the rice with cucumber, sesame seeds and scallions.
Source: Hungry Marvin original recipe; nutrition computed from USDA FoodData Central (SR Legacy)
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