Miso Rice Bowl with Eggplant

This hearty rice bowl is topped with flavorful roasted eggplant and a crunchy coleslaw, all drizzled with a savory miso dressing.

10m

Prep Time

15m

Cook Time

Servings

Ingredients

1 medium eggplant, sliced into rounds

1 tablespoon olive oil

1 cup uncooked rice

2 cups water

1/2 cup coleslaw mix

2 tablespoons miso paste

2 tablespoons rice vinegar

1 tablespoon honey

1 tablespoon sesame oil

2 green onions, sliced

1 tablespoon sesame seeds

Instructions

Step 1

Preheat the oven to 400°F.

Step 2

Toss the eggplant slices with the olive oil and arrange on a baking sheet. Roast for about 15 minutes, or until golden and tender.

Step 3

Meanwhile, cook the rice in the water according to package instructions.

Step 4

In a small bowl, whisk together the miso paste, rice vinegar, honey, and sesame oil to make the dressing.

Step 5

Divide the cooked rice between two bowls. Top with the roasted eggplant and coleslaw mix.

Step 6

Drizzle the miso dressing over the top of each bowl, garnish with green onions and sesame seeds, and serve.