Miso-Glazed Eggplant Rice Bowls

This miso-glazed eggplant bowl pairs tender, browned eggplant with fluffy rice, cool cucumber, and a savory-sweet glaze. The oven does most of the work, so the timing is easy to coordinate: start the rice while the eggplant roasts, then finish the glaze during the last few minutes. At a glance: 4 servings · 15 minutes prep · 28 minutes cooking · about 43 minutes total. The rice is naturally gluten-free; use certified gluten-free tamari and check the miso label if needed. Why this bowl works Cutting the eggplant into evenly sized wedges helps the pieces soften at the same pace. Roasting them before adding the maple-miso glaze lets the surfaces brown without the sweetener scorching. White miso, rice vinegar, and a little sesame oil balance salty, tangy, and toasted flavors; the cucumber adds a crisp contrast. Ingredients and smart swaps Rice: 1 cup uncooked jasmine rice, rinsed, plus water according to the package (usually about 1½ cups).Eggplant: 2 medium eggplants, about 2 pounds…

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