Miso Glazed Eggplant with Rice & Greens
Silky roasted eggplant coated in a glossy miso-butter glaze, served with steamed rice and garlicky stir-fried greens. A vegetarian Japanese dinner that feels restaurant-quality in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 240
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Heat oven to 425°F. Slice eggplants in half lengthwise, score the flesh in a crosshatch, brush with oil, and lay cut-side up on a sheet pan.
Step 2
Roast eggplants for 15 minutes until the flesh is soft and starting to collapse.
Step 3
Mix miso, butter, and mirin in a small bowl until smooth. Brush the mixture generously over the hot eggplant flesh.
Step 4
Return to oven for 3–4 minutes until the glaze is glossy and caramelized at the edges.
Step 5
While eggplant finishes, heat a skillet over medium-high, add greens with a pinch of salt, and cook until wilted, about 2 minutes.
Step 6
Serve eggplant over steamed rice alongside the greens, sprinkle with sesame seeds.
Tools you’ll need
- sheet pan
- oven
- small mixing bowl
- brush
- skillet or wok
- rice cooker (optional, for parallel rice cooking)
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