Indulge in the bold and complex flavors of Japan with this delightful miso-glazed eggplant and rice bowl. Perfectly roasted and glazed with a savory-sweet sauce, the eggplant provides a hearty and flavorful base for a bed of fluffy rice and an array of fresh and colorful toppings. This vegan and gluten-free bowl is both filling and nourishing, and a great option for a quick and healthy dinner.
Ingredients:
- 1 large eggplant, sliced
- 3 tbsp miso paste
- 2 tbsp sake
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- Cooked rice for serving
- Sesame seeds, for garnish
- Scallions, chopped, for garnish
Instructions:
- Whisk together the miso paste, sake, mirin, sugar, and soy sauce in a small bowl to make the glaze.
- Over medium heat, warm the vegetable oil in a large non-stick skillet. Add the eggplant slices and cook until browned on both sides, about 5-7 mins.
- Pour the miso glaze over the eggplant and cook for another 5 mins, until the glaze has thickened, and the eggplant is tender.
- Serve the eggplant over a bed of cooked rice garnished with sesame seeds and scallions.
