Miso Glazed Eggplant and Brown Rice Bowl with Sesame Seeds

Discover the savory delight of miso-glazed eggplant paired with hearty brown rice and crunchy sesame seeds.

Ingredients

• 1/2 cup miso paste
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 1 large eggplant, sliced into rounds
• 2 tablespoons vegetable oil
• 1 cup brown rice
• 2 cups water
• 2 tablespoons sesame seeds, toasted
• 2 green onions, sliced

Instructions

1. Combine the miso paste, soy sauce, mirin, and rice vinegar in a bowl to make the glaze.
2. Slice the eggplant into 1/2-inch rounds.
3. Heat the vegetable oil in a 9-inch skillet over medium heat.
4. Add the eggplant slices to the skillet and cook until browned on both sides, about 4 minutes per side.
5. Brush the miso glaze onto both sides of the eggplant slices.
6. Transfer the glazed eggplant to a baking sheet and broil for 3-5 minutes until caramelized.
7. Rinse the brown rice and add it to a 6-quart saucepan with the water.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes until the rice is tender.
9. Fluff the rice with a fork and divide among bowls.
10. Top the rice with the miso-glazed eggplant slices.
11. Sprinkle each bowl with toasted sesame seeds and sliced green onions before serving.

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