Miso-Glazed Eggplant Rice Bowl

Caramelized miso eggplant over short-grain rice with edamame and quick-pickled cucumber.

💪 Where's the protein? Right here — 20g

Edamame (11g)
Brown rice (5g)
Sesame (3g)

🍃 Sugar-Free Option

Avoiding sucrose and honey entirely? Here's the stevia version of this dish:

Maple syrup, 2 tsp→Swap for liquid stevia — about 3–4 drops per teaspoon of maple called for. If the batter or sauce needs the liquid volume, add the same amount of water or plant milk.

Ingredients (all organic)

✓Japanese eggplant, 2
✓
✓Maple syrup, 2 tsp
✓Rice vinegar, 1 tbsp
✓Cooked brown rice, 1 cup
✓
✓Cucumber, 1/2
✓Sesame seeds + scallion

Dotted ⓘ ingredients have photos and store locations in the field guide.

How to Prep

1Score eggplant halves, roast cut-side down at 450°F for 20 minutes.
2Brush with miso-maple glaze; broil 2 minutes until lacquered.
3Quick-pickle cucumber in rice vinegar.
4Bowl over rice with edamame; top with sesame and scallion.

🔪 Starting from raw? The basics (1)

Cooking brown rice

1 cup dry + 2 cups water, pinch of salt: bring to a boil, cover, simmer low 40–45 minutes, rest 10 off heat. Makes about 3 cups. Freezes well in portions.

#bowl#gluten-free#showstopper