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Miso-glazed eggplant rice bowls with cucumber, sesame and scallions

Miso-Glazed Eggplant Rice Bowls

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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course: Dinner
Cuisine: Japanese
Calories: 310
Ingredients Method

Ingredients
  

  • 1 cup uncooked jasmine rice
  • 1 1/2 cups water or amount specified on rice package
  • 2 medium eggplants about 2 lb, cut into 1-inch wedges
  • 1 tablespoon neutral oil
  • 1/4 teaspoon kosher salt
  • 2 tablespoons white miso
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 1/2 tablespoons maple syrup
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons warm water
  • 1 small cucumber thinly sliced
  • 1 teaspoon rice vinegar for cucumber
  • 1 teaspoon sesame seeds
  • 2 scallions thinly sliced

Method
 

  1. Rinse and cook rice according to package directions; cover off heat for 5 minutes, then fluff.
  2. Heat oven to 425°F (220°C). Line a rimmed sheet pan with parchment. Toss eggplant with neutral oil and kosher salt; spread in one layer and roast 18 minutes, turning once halfway.
  3. Whisk white miso, soy sauce, rice vinegar, maple syrup, sesame oil and warm water until smooth. Brush or toss the eggplant with the glaze and roast 8 to 10 minutes more, checking early so the maple does not scorch.
  4. Toss cucumber with 1 teaspoon rice vinegar and a pinch of salt. Divide rice among bowls, add glazed eggplant and cucumber, and finish with sesame seeds and scallions.