Eggplant rice bowl recipe
serves 4
- 2 medium eggplants, cut into cubes or thick half-moons
- 2 tbs high heat oil
- ½ tsp salt
- ½ tsp black pepper
- 3 tbs white miso paste
- 2 tbs maple syrup
- 1 tbs soy sauce
- 1 tbs rice vinegar
- 1 tsp sesame oil
- 1 garlic clove, grated
- 1 tsp fresh ginger, grated
- 4 cups cooked rice
- 2 spring onions, sliced
- 1 tbs sesame seeds
Instructions
Heat oil over medium-high heat and add eggplant, salt, and black pepper
Cook for 8-10 minutes, stirring often, until the eggplant is soft and golden around the edges
In a small bowl, mix miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, garlic, and ginger until smooth
Pour the miso glaze over the eggplant and cook for another 3-4 minutes until sticky, glossy, and fragrant
Serve over warm rice and top with spring onions and sesame seeds. Taste and add a little more soy sauce if you want it saltier, or a touch more maple syrup if you like it sweeter.