Miso Glazed Eggplant and Rice Bowl

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.


  • 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


  1. Whisk together the miso paste, sake, mirin, sugar, and soy sauce in a small bowl to make the glaze.
  2. 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.
  3. Pour the miso glaze over the eggplant and cook for another 5 mins, until the glaze has thickened, and the eggplant is tender.
  4. Serve the eggplant over a bed of cooked rice garnished with sesame seeds and scallions.

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