Grilled Eggplant with Miso over Rice recipe - ingredients, nutrition and when to eat it
This Japanese rice bowl is topped with golden-grilled eggplant coated in a sweet and savory miso glaze.
This Japanese rice bowl is topped with golden-grilled eggplant coated in a sweet and savory miso glaze. The eggplant is tender, and the glaze has a toasty depth, making this an easy summer lunch.
Japanese · 20 minutes to cook
Nutrition (per 451.5g serving): 580.1 kcal · protein 11g · carbohydrate 93.8g · fat 17.1g · sodium 1434.7mg
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: Grill the cut sides of the eggplant well first for a tender texture and rich flavor.
Tips: Miso glaze can burn easily, so add it at the end and cook briefly over low heat.
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Ingredients (1 serving)
- White rice — 1 bowl
- Eggplant — 1 pc
- Miso — 1 Tbsp
- Mirin — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Cooking oil — 1 Tbsp
- Sesame seeds — 1 tsp