Miso Ginger Glazed Eggplant Bowls (Printable Version)

Roasted eggplant and veggies with miso ginger glaze over rice for a flavorful Japanese-inspired bowl.

# 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.

# Expert Advice:

01 -
  • Ready in just 45 minutes from start to finish
  • Uses simple pantry staples with big flavor impact
  • Completely customizable with your favorite vegetables
  • Naturally vegetarian and easily made vegan
02 -
  • High in antioxidants from eggplant and colorful vegetables
  • Contains probiotics from unpasteurized miso for gut health
  • Naturally gluten free when using tamari instead of soy sauce
  • Versatile base for adding protein of your choice
03 -
  • Always salt your eggplant before roasting to draw out bitterness and excess moisture. Let it sit for 15 minutes, then pat dry with paper towels before oiling for even better texture.
  • When selecting miso paste, remember that white miso is milder than red or brown varieties, making it perfect for this balanced glaze.
  • For a professional presentation, use a ring mold to shape the rice before adding toppings, then carefully remove the mold for a restaurant-quality appearance that will impress dinner guests.

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