Past Recipes
Miso-Glazed Eggplant

Miso-Glazed Eggplant with Crispy Sesame Rice and Ginger Slaw

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While miso-glazed eggplant usually appears on the menus of Japanese restaurants, Chef Liz shows us just how easy this dish is to make at home. Broccolini and sliced eggplant are brushed with an umami-packed combo of soy sauce, miso, and butter, then roasted until tender and glossy. Keeping with the Japanese theme, the vegetables are served with pickled ginger–laced slaw and pan-crisped sticky rice.

  • < 600 Calories
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 570
  • Protein 10g
  • Total Carb 60g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sticky rice
    • 1/2 cup
    • sticky rice
  • eggplants
    • 2
    • eggplants
  • broccolini
    • 6 ounces
    • broccolini
  • scallions
    • 2
    • scallions
  • pickled ginger
    • 2 tablespoons
    • pickled ginger
  • unsalted butter
    • 2 packets
    • unsalted butter
  • miso paste
    • 2 teaspoons
    • miso paste
  • gluten-free soy sauce
    • 1 packet
    • gluten-free soy sauce
  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar
  • shredded red cabbage
    • 1/2 cup
    • shredded red cabbage
  • shredded carrots
    • 1/2 cup
    • shredded carrots
  • sesame oil
    • 2 tablespoons
    • sesame oil
  • toasted sesame seeds
    • 2 teaspoons
    • toasted sesame seeds

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • aluminum foil
  • baking sheet
  • 12" large nonstick pan

Cooking Steps

  1. Cook rice

    Cook rice

    Preheat oven to 450°F. In a small pot, combine rice, 1 cup water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to low, then cover pot and cook until water is fully absorbed, 12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then set aside uncovered to release steam, making it easier to crisp in Step 5.



  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Cut eggplants lengthwise into ½ inch–thick slices, discarding ends. Trim and discard woody bottoms of broccolini; trim florets and thinly slice stems crosswise on a diagonal, keeping separate. Trim and discard scallion roots and thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Roughly chop pickled ginger.



  3. Roast vegetables

    Roast vegetables

    Rub a foil-lined baking sheet with 1 teaspoon olive oil, add eggplant and broccolini florets, and toss with 1½ tablespoons olive oil and pepper as desired (miso will add plenty of saltiness). Arrange in a single layer and roast until beginning to soften, 8 minutes. Meanwhile, place butter in a medium heatproof bowl and microwave in 10-second intervals until melted. Whisk in miso and soy sauce until smooth.


  4. Make slaw and finish vegetables

    Make slaw and finish vegetables

    In a medium bowl, combine rice wine vinegar, pickled ginger, 1 tablespoon olive oil, ⅛ teaspoon salt, and pepper as desired. Add slaw mix, broccolini stems, and scallion dark greens and toss to combine. Once vegetables are roasted, brush over miso glaze. Continue roasting until glaze sets and vegetables are tender, 4-5 minutes more.


  5. Finish sesame rice

    Finish sesame rice

    While vegetables roast, heat sesame oil in a large nonstick pan over medium-high heat. When oil is shimmering, add cooked rice, scallion whites and light greens, half of sesame seeds, and ⅛ teaspoon salt and stir to combine, then press down into a single layer. Cook, without moving, until golden on bottom, 3-4 minutes. Remove pan from heat.

  6. Plate miso-glazed eggplant

    Plate miso-glazed eggplant

    Divide crispy sesame rice between shallow serving bowls. Top with miso-glazed eggplant and broccolini. Serve with ginger slaw. Garnish with remaining sesame seeds and dig in!

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