Roasted Miso-Glazed Eggplant Rice Bowls
Tender roasted eggplant with a savory-sweet miso glaze pairs with steamed rice and pickled cucumber for a quick, vibrant meal prep bowl.
Method
How to make it
- 01
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 02
In a small bowl, whisk together miso paste, mirin, soy sauce, maple syrup, and vegetable oil until smooth.
- 03
Place the eggplant halves cut side up on the baking sheet. Brush each generously with the miso glaze.
- 04
Roast the eggplant for 20-25 minutes, until the flesh is very tender and caramelized at the edges, brushing once more with glaze halfway through.
- 05
While the eggplant roasts, combine rice and water in a small pot. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 10 minutes.
- 06
Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Toss the cucumber slices in this pickling liquid and set aside.
- 07
Fluff the cooked rice with a fork and divide into four bowls.
- 08
Spoon the roasted eggplant halves over the rice and scatter pickled cucumbers on the side.
- 09
Sprinkle toasted sesame seeds and sliced scallions on top before serving.
From the editor
Cooking tips
- Use Japanese eggplants if available for sweeter, thinner skin; globe eggplants work but may require slightly longer roasting.
- To save time, cook rice in a rice cooker or use leftover rice chilled from the fridge for a slightly firmer texture in bowls.
- Pickled cucumber can be made up to 1 day ahead and refrigerated to develop flavor.
- Adjust sweetness in the miso glaze by swapping maple syrup with honey or brown sugar, tasting as you go.
Published August 25, 2026