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Miso Eggplant Rice Bowl
Crispy on the edges and impossibly tender in the center, these roasted Japanese eggplants transform a simple bowl of rice into something spectacular. The slices roast until deeply golden before getting a generous drizzle of sweet and savory miso glaze. It's a comforting, umami-packed meal that feels rich without weighing you down. Fresh scallions cut through the savory glaze, balancing the flavors perfectly.
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 line a baking sheet with parchment paper.
- 2Arrange the sliced eggplants on the prepared baking sheet. Drizzle the canola oil generously over both sides of the slices to ensure they're completely coated. Eggplants act like sponges, so don't hold back on the oil if you want them to roast properly.
- 3Roast for 30 minutes, or until the eggplant flesh is soft and deeply golden.
- 4Divide the cooked Japanese rice between two serving bowls. Top with the roasted eggplant slices, drizzle the miso glaze over the vegetables, and garnish with sliced scallions.
Notes
- Ingredient tip: Japanese eggplants are smaller, more elongated, and have softer skin than standard globe eggplants. The exact amount of oil you'll need depends on their size.
- Substitution: If you can't find Japanese eggplants, you can use small globe eggplants, but you'll need to adjust the roasting time slightly.