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Miso-Glazed Eggplant with Sesame Rice

Eggplant broiled until tender, glazed with sweet miso until caramelized, served over simple sesame rice.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 240
Ingredients Method

Ingredients
  

  • 2 medium Japanese or Italian eggplants halved lengthwise
  • 1 teaspoon kosher salt for drawing out bitterness
  • 2 tablespoons neutral oil
  • 1/4 cup white miso paste
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • Toasted sesame seeds for serving
  • Sliced green onion for serving
  • 2 cups cooked short-grain rice
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • Pinch of salt

Method
 

  1. Score the cut side of each eggplant half in a crosshatch pattern. Salt and let sit for 20 minutes.
  2. Pat the eggplant dry. Preheat broiler to high with rack 6 inches from heat.
  3. Brush cut sides with oil and broil for 8-10 minutes until tender and lightly golden.
  4. Whisk together miso, brown sugar, rice vinegar, and water until smooth.
  5. Spread the miso glaze over the eggplant. Broil for 4-5 minutes until caramelized and bubbling.
  6. Toss warm rice with sesame oil, sesame seeds, and a pinch of salt.
  7. Spoon sesame rice into bowls, top with eggplant, and finish with sesame seeds and green onion.