Miso-Glazed Eggplant over Rice
Roasted Japanese eggplant halves brushed with a sweet-savory white miso glaze and baked until caramelized, served over fluffy jasmine rice with edamame, sesame seeds and green onions.
15m prep · 45m cook · 4 servings
Ingredients
- 4 whole Japanese Eggplant
- 1 tbsp Vegetable Oil
- 1 tsp Salt
- 3 tbsp White Miso Paste
- 2 tbsp Maple Syrup
- 1 tbsp Rice Vinegar
- 1 tbsp Toasted Sesame Oil
- 1 tsp Fresh Ginger
- 2 cloves Garlic
- 1 ½ cups Jasmine Rice
- 2 cups Water
- 1 cup Shelled Edamame
- 1 tbsp Sesame Seeds
- 3 whole Green Onions
Instructions
Estimated nutrition (per serving)
Calories503 kcal
Protein14g
Carbs88g
Fat12g
Fiber15g
Sodium960mg
Sugar19g