# Components:
→ Eggplant
01 - 2 medium eggplants, cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - ½ teaspoon salt
→ Miso Ginger Glaze
04 - 3 tablespoons white miso paste
05 - 2 tablespoons soy sauce
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon maple syrup
08 - 1 tablespoon freshly grated ginger
09 - 1 clove garlic, minced
10 - 1 teaspoon sesame oil
11 - 2 tablespoons water
→ Rice and Toppings
12 - 2 cups cooked jasmine rice
13 - 1 cup thinly sliced cucumber
14 - 1 cup shredded carrots
15 - 2 green onions, thinly sliced
16 - 1 tablespoon toasted sesame seeds
17 - Fresh cilantro
18 - Shiso leaves
19 - Lime wedges
# Preparation steps:
01 - Set oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
02 - Toss eggplant cubes with olive oil and salt until evenly coated. Spread them in a single layer on the prepared baking sheet. Roast for 25-30 minutes, turning halfway through, until the eggplant is golden brown and tender.
03 - While the eggplant roasts, combine all glaze ingredients in a small bowl and whisk until the mixture is smooth and well-combined.
04 - Once the eggplant is roasted, transfer it to a large bowl. Pour the prepared glaze over the warm eggplant and toss gently to ensure each piece is thoroughly coated.
05 - Divide the cooked rice among four serving bowls. Top the rice with the glazed eggplant, followed by the sliced cucumber, shredded carrots, and thinly sliced green onions.
06 - Sprinkle the assembled bowls generously with toasted sesame seeds. Garnish with fresh cilantro or shiso leaves, if using. Serve immediately with lime wedges on the side for a burst of freshness.
