dinner · Japanese-inspired
Ginger-Miso Eggplant Rice Bowls
Japanese-inspired roasted eggplant glazed with miso, ginger, and rice vinegar.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1½ lb eggplant, cut into 1-inch cubes
- 3 cups brown rice, hot
- 3 tbsp miso
- 1 tbsp rice vinegar
- 2 tsp ginger, grated
- 2 tsp maple syrup
- 1½ tbsp olive oil
- 3 scallion, sliced
Equipment
Sheet pan + Mixing bowl
How to make it
- 1
Heat the oven to 425°F. Toss the eggplant with the olive oil and roast on a sheet pan for 18 minutes.
- 2
Whisk the miso, rice vinegar, ginger, maple syrup, and 2 tablespoons water. Toss with the eggplant and roast for 5 minutes more until glazed.
- 3
Divide the rice and eggplant among bowls and top with scallions.
Storage & leftovers
Refrigerate for up to 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: vegan, vegetarian, gluten-free, dairy-free, egg-free, peanut-free, tree-nut-free, sesame-free.
Contains soy. Packaged ingredients can vary, so check labels and cross-contact information.
