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Miso-Glazed Eggplant with Steamed Rice

Miso-Glazed Eggplant with Steamed Rice reads richness 5.5, umami 4.9 and nutty 4.9 on Palate's 0–10 flavor X-ray — a Japanese main, about 1 hr 4 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.8 / 10
• Sweet & Fruity — 4.6 / 10
• Sour & Bright — 3.2 / 10
• Bitter & Earthy — 2.9 / 10
• Rich & Fat — 7.0 / 10
• Aromatic & Spice — 2.3 / 10

The measured notes (of 18)

Richness 5.5 · Umami 4.9 · Nutty 4.9 · Funk & Ferment 4.7 · Sweetness 4.4 · Salinity 4.4 · Sourness 3.2 · Earthy 2.7 · Herbaceous 2.2 · Allium 1.8 · Bitterness 1.3 · Fruity 0.5

What's in it (12)

• hot cooked white rice — 266 g
• water — 532 g
• eggplants — 907 g
• salt — 3 g
• miso paste — 79 g
• mirin — 59 g
• light-brown sugar — 25 g
• rice wine vinegar — 11 g
• dark sesame oil — 14 g
• oil — 41 g
• scallions — 200 g
• ground toasted sesame seeds — 15 g

Time & effort: about 1 hr 4 min (54 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 69.6 kcal, 1.4 g protein, 3.2 g fat, 9.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Rinse the rice under cold water until it runs mostly clear, then combine with the water in a medium saucepan. Bring to a boil over high heat, then cover, reduce the heat to low, and simmer until the water is fully absorbed, about 15 minutes. Remove from the heat without lifting the lid and let stand, covered, 10 minutes, then fluff with a fork.
2. Halve the eggplants lengthwise and score the cut flesh in a 1/2-inch crosshatch pattern, cutting almost to the skin without piercing it. Sprinkle the cut sides with the kosher salt and let stand 10 minutes to draw out excess moisture, then blot dry with paper towels.
3. Whisk together the miso paste, mirin, brown sugar, rice vinegar, and sesame oil in a small bowl until smooth; set the glaze aside.
4. Heat 2 tablespoons of the neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Place the eggplant halves cut-side down and cook, undisturbed, until deeply golden on the cut side, 6-7 minutes.
5. Flip the eggplant flesh-side up, reduce the heat to medium, cover the skillet, and cook until the flesh is fully tender when pierced with a paring knife, 5-6 minutes; remove from the heat.
6. Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Transfer the eggplant halves cut-side up to a foil-lined sheet pan and brush generously with the miso glaze.
7. Broil until the glaze is bubbling and deeply caramelized in dark spots, 3-4 minutes, watching closely since miso burns fast.
8. Divide the rice among plates, top each with two eggplant halves, drizzle with the remaining tablespoon of neutral oil, and scatter with the scallions and toasted sesame seeds.

Dishes with a similar flavor shape

• Korean Vegetable Pancake (Pajeon) — Korean
• Spinach, Tomato & Onion Couscous — Middle Eastern
• Miso-Glazed Eggplant (Nasu Dengaku) — Japanese
• Guo Bao Rou (Harbin Sweet and Sour Pork Slices) — Chinese · Dongbei
• Vegetable Japchae — Korean

Keep reading: what richness, umami, nutty mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.