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Japanese Miso Eggplant

Japanese Miso Eggplant

Japanese Miso Eggplant ingredients

chopped eggplant and miso

Japanese Miso Eggplant top down

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Eggplant, Soy


For the glaze

  • 1 tbsp lime (juiced)
  • 1½ tbsps maple syrup
  • 1 tablespoon plum wine
  • 3 tbsps white miso

For the garnish

  • 2 tsps roasted sesame seeds
  • 2 medium scallion (thinly sliced)

For the rice

  • ¾ cup brown rice
  • 5 oz extra firm tofu (diced into small pieces)
  • 2 cloves garlic (chopped)
  • 2 tsps toasted sesame oil
  • 1½ cups water

For the eggplant

  • ½ tsp black pepper (ground)
  • 1 tsp canola oil
  • 1 lb eggplant (cut in half)
  • ½ tsp sea salt


  1. Cook the rice in water until soft for about 20-30 minutes.
  2. Preheat the oven to 375F (190C).
  3. Place eggplant with the cut side up on a baking tray and brush the top with oil, sprinkle with salt and black pepper and bake it for about 10 minutes until tender.
  4. Add the ingredients for the glaze to a bowl and mix well with a spoon.
  5. Brush the eggplant with the glaze and bake for another 5 minutes.
  6. Heat up a skillet and add the oil for the rice, fry tofu for about 5 minutes, add the garlic and fry for about 30 seconds.
  7. Add the rice and stir fry on high heat for about 5-10 minutes.
  8. Serve the eggplant alongside rice and sprinkle with sesame seeds and scallion, enjoy!

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