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Miso Eggplant Rice Bowl
Miso Nasu Donburi is a comforting Japanese rice bowl topped with tender roasted eggplant. The eggplant slices bake in the oven until they become incredibly soft and golden brown. A generous drizzle of savory miso glaze adds a deep umami flavor that pairs perfectly with the mild sweetness of the vegetable. Serve these warm bowls over freshly cooked short-grain white rice for a satisfying weeknight dinner. A final garnish of crisp scallions brings a bright finish to the rich and savory dish.
Ingredients
- 2 Japanese eggplants, cut lengthwise into ½-inch (1.25 cm) slices
- ½ to 1 cup (120– 240 ml) canola oil
- 1½ cups (300 g) cooked Japanese rice ( here )
- 2 to 3 tablespoons Miso Glaze ( here )
- 1 scallion, thinly sliced on the bias
Instructions
- 1Heat the oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
- 2Place the sliced eggplants on the prepared baking sheet. Pour the canola oil generously over both sides of the slices to ensure they are completely coated.
- 3Transfer the baking sheet to the oven and roast the eggplant for 30 minutes until the flesh turns soft and takes on a golden color.
- 4Portion the cooked Japanese rice into two serving bowls. Top the rice with the roasted eggplant slices, drizzle the miso glaze over the vegetables, and finish with a garnish of sliced scallions.
- 5Adjust the total volume of canola oil as needed to fully coat the vegetables, since Japanese eggplants vary in size and absorbency compared to standard globe varieties.