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Sesame Miso Roasted Eggplant Bowls with Brown Rice

Sesame miso roasted eggplant bowls pair tender, lightly sticky glazed eggplant with fluffy brown rice. The eggplant roasts on a sheet pan while the rice simmers, then gets coated in a savory-sweet miso glaze.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the brown rice
  • 1.5 cups long-grain brown rice
  • 3 cups water
  • 0.5 tsp kosher salt
For the eggplant
  • 2 lb eggplant cut into 1-inch cubes
  • 2 tbsp neutral oil
  • 0.25 tsp kosher salt
For the glaze
  • 3 tbsp white miso
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp unseasoned rice vinegar
  • 1 tbsp honey
  • 1 tbsp toasted sesame oil
  • 1 tsp fresh ginger finely grated
  • 1 cloves garlic minced
  • 2 tbsp water
For serving
  • 2 scallions thinly sliced
  • 1 tbsp toasted sesame seeds

Equipment

  • 1 2-quart saucepan
  • 1 18x13-inch rimmed baking sheet

Method
 

Cook the brown rice
  1. Rinse the brown rice in a fine-mesh strainer under cool running water and drain well.
  2. Combine the rice, water, and salt in a 2-quart saucepan and bring to a boil over high heat.
  3. Cover, reduce the heat to low, and simmer for 40–45 minutes, until the rice is tender and the water is absorbed.
  4. While the rice cooks, prepare the eggplant and glaze.
  5. Let the rice stand covered off the heat for 10 minutes.
Roast the eggplant
  1. While the rice cooks, heat the oven to 425°F and line an 18x13-inch rimmed baking sheet with parchment paper.
  2. Toss the eggplant with the neutral oil and salt, then spread it in an even layer on the prepared baking sheet.
  3. Roast for 20–25 minutes, turning the pieces halfway through, until browned and beginning to soften.
Make the glaze
  1. While the eggplant roasts, whisk the miso, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and water in a small bowl until smooth.
Glaze and serve
  1. Toss the roasted eggplant with the glaze on the baking sheet and roast for 8–10 minutes, until fork-tender and the glaze is lightly sticky.
  2. Fluff the rice with a fork and divide it among four bowls; top with the glazed eggplant, scallions, and sesame seeds.

Notes

For the best browning, spread the eggplant in a single layer. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the eggplant texture softens. For a vegan option, replace the honey with maple syrup.