Miso-Glazed Eggplant Bowls
These Miso-Glazed Eggplant Bowls are a warm, comforting dish that brings a bit of umami magic to your table. I love how the eggplant absorbs the miso glaze, making each bite a delicious experience.
I still remember the first time I tried miso-glazed eggplant at a little vegan café in my neighborhood.
The way the savory miso paired with the tender eggplant blew me away!
This recipe holds a special place in my heart because it’s not only simple but also brings together vibrant flavors that make me feel nourished.
Plus, it’s a great way to showcase eggplant, which is such a versatile vegetable!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Miso paste is a powerhouse of flavor and nutrition! I prefer using white miso because it's milder and sweeter, but yellow can work too. If you're avoiding soy, check out chickpea miso. And remember, while eggplant can be a bit spongy, roasting it with the miso glaze makes it divine!
Tips & Notes
- •I sometimes add a splash of rice vinegar to the glaze for a bit of tanginess.
- •If you're feeling adventurous, throw in some chopped bell peppers or zucchini for extra veggies!
Recipe Variations
- •For a spicy kick, add a teaspoon of chili paste to the glaze.
- •You can also switch things up by using tempeh instead of eggplant, just adjust the cooking time accordingly.
Storage & Freezing
These bowls store well in the fridge for up to 3 days. Just keep the rice separate from the eggplant to maintain texture. Reheat gently in the microwave or on the stovetop with a splash of water.
Frequently Asked Questions
Can I use a different grain instead of brown rice?
Absolutely! Quinoa or farro would be lovely alternatives, just make sure to cook them according to their specific instructions.
What if I don’t have miso paste?
If you're in a pinch, try tahini mixed with a little soy sauce, though it won't have the same depth of flavor.
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These Miso-Glazed Eggplant Bowls are a warm, comforting dish that brings a bit of umami magic to your table. I love how the eggplant absorbs the miso glaze, making each bite a delicious experience.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). This will give the eggplant a nice roasted flavor.
- 2
In a large bowl, mix together the miso paste, maple syrup, soy sauce, sesame oil, minced garlic, and grated ginger until smooth.
- 3
Add the cubed eggplant to the bowl and toss well to coat each piece with the miso glaze.
- 4
Spread the coated eggplant evenly on a baking sheet lined with parchment paper.
- 5
Roast in the oven for about 25-30 minutes, or until the eggplant is tender and caramelized, flipping halfway through.
- 6
While the eggplant is roasting, prepare your brown rice according to package instructions.
- 7
Once everything is ready, layer the cooked brown rice in bowls, top it with the roasted eggplant, and garnish with sliced green onions and toasted sesame seeds.
- 8
Serve warm and enjoy your nourishing creation!
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