This recipe features tender eggplant glazed with a savory miso marinade, combined with nutty brown rice and topped with crunchy sesame seeds. The umami-rich flavors of the miso add depth and complexity to the dish, while the sesame seeds provide a pleasant textural contrast. This dish is a tasty and wholesome option for lunch or dinner, and its ease of preparation makes it a convenient choice for any meal rotation.

Ingredients

• 2 medium eggplants, sliced
• 1/4 cup white miso paste
• 2 cups cooked brown rice
• 2 tbsp sesame seeds

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix the miso paste with 2 tbsp of water to make a smooth glaze.
3. Using a brush, evenly coat the eggplant slices with the miso glaze and arrange them on a baking sheet.
4. Bake the eggplant slices for 20-25 minutes until they are tender and caramelized, turning halfway through.
5. Spoon the cooked brown rice into individual serving bowls.
6. Arrange the miso-glazed eggplant slices on top of the brown rice in each bowl.
7. Finish by sprinkling sesame seeds over the top before serving.

Keywords: Healthy, Vegetarian, Satisfying, MainCourse, Asian

Spice Rack: Miso Paste, Sesame Seeds

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