Eggplant Rice Bowl with Miso Butter recipe - ingredients, nutrition and when to eat it
Roasted eggplant is tossed in a miso butter sauce and served over warm rice. The eggplant turns tender, while savory miso and rich butter bring plenty of…
Roasted eggplant is tossed in a miso butter sauce and served over warm rice. The eggplant turns tender, while savory miso and rich butter bring plenty of flavor. It’s a lovely choice for a simple lunch or dinner when summer eggplant is in season.
Japanese · 20 minutes to cook
Nutrition (per 423.5g serving): 470.4 kcal · protein 10.3g · carbohydrate 80.8g · fat 11g · sodium 1031.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the pan gets too dry while cooking the eggplant, add a tablespoon or two of water.
Tips: Turn off the heat before adding the butter so its aroma stays bright and the sauce comes together smoothly.
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Ingredients (1 serving)
- Rice — 1 bowl
- Eggplant — 1 pc
- Miso — 1 Tbsp
- Butter — 1 tsp
- Soy sauce — 0.5 tsp
- Sugar — 0.5 tsp
- Cooking oil — 1 tsp
- Sesame seeds — 0.5 tsp