Miso Roasted Eggplant and Green Onion Rice Bowls

• 1 large eggplant, diced into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons white miso paste
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 4 cups cooked short-grain rice
• 3 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, minced
• Salt to taste
• Black pepper to taste
• Optional: red chili flakes for spice

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss eggplant with olive oil, salt, and pepper. Spread on a baking sheet.
3. 3 Roast eggplant for 25-30 minutes, stirring halfway through, until tender.
4. 4 Whisk together miso paste, rice vinegar, and sesame oil in a small bowl.
5. 5 Divide rice among four bowls.
6. 6 Top each bowl with roasted eggplant, drizzle with miso dressing, and garnish with green onions and sesame seeds.
7. 7 Sprinkle with minced garlic and ginger for extra flavor.

Equipment

• Baking sheet
• Oven
• Mixing bowl

Variations

• Add tofu for extra protein.
• Incorporate shredded nori for a seaweed kick.

Substitutions

• Use tahini if miso paste is unavailable.
• Substitute brown rice for short-grain rice for added fiber.

Pairings

• Miso soup
• Pickled ginger
• Sesame snap peas

Nutrition

Tips

• For a smokier flavor, broil the eggplant for 2-3 minutes at the end of roasting, watching closely to avoid burning.
• Adjust miso dressing to taste with more vinegar or water if needed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 1 month. Thaw in the fridge and reheat gently, adding a splash of water to loosen.

Serving Suggestions

• Serve with a side of pickled vegetables or a simple cucumber salad.
• Pairs well with a warm miso soup.

FAQ