Miso-Glazed Eggplant Bowls

Tender eggplant cubes coated in a savory-sweet miso glaze, quickly roasted and served over sushi rice for a delightful vegetarian quick meal.

Prep 5 min · Cook 15 min · Serves 2

Ingredients

• 1 Eggplant
• 2 tbsp White Miso Paste
• 1 tbsp Mirin
• 1 tbsp Soy Sauce
• 1 tsp Brown Sugar
• 1 tsp Sesame Oil
• 2 cup Cooked Sushi Rice
• 1 tbsp Green Onions
• 1 tsp Sesame Seeds
• 1 tbsp Vegetable Oil

Instructions

Preheat oven to 425°F (220°C).

In a medium bowl, whisk together miso paste, mirin, soy sauce, brown sugar, and sesame oil to create the glaze.

In a separate large bowl, toss eggplant cubes with vegetable oil until lightly coated.

Spread eggplant in a single layer on a baking sheet lined with parchment paper. Roast for 10 minutes.

Remove eggplant from oven, pour the miso glaze over it, and toss to coat. Return to oven and roast for another 5-7 minutes, or until eggplant is tender and caramelized.

Divide sushi rice into two bowls. Top with the miso-glazed eggplant, garnish with sliced green onions and toasted sesame seeds. Serve immediately.