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Miso glazed eggplant with black rice

Japanese eggplants are given a sweet and funky glaze in this showstopping dish! With the robust, complex flavours of black rice, this recipe is sure to impress eyes and stomachs alike!



Shallot Oil

  • 3 shallots, finely diced
  • 2 tablespoons (30ml) ginger, peeled and minced
  • 1 cup (240ml) vegetable oil
  • Salt, to season

Black Rice

  • 2 cups (470ml) short grain rice
  • 2 tablespoons (30ml) black rice
  • 3 cups (710ml) water

Mio Eggplant

  • 6 tablespoons (90ml) miso paste
  • 1/4 cup (60ml) tamari
  • 2 tablespoons (30ml) sesame oil
  • 6 tablespoons (90ml) brown sugar
  • 1/4 cup (60ml) rice vinegar
  • 2 small Japanese eggplants
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (60ml) water


  • Toasted sesame seeds, for garnish
  • Scallions, chopped, for garnish


Shallot Oil

  1. Combine the garlic, ginger, and oil in a medium saucepan.
  2. Heat the mixture over low heat for 30 minutes.
  3. Season with salt and keep warm.

Black Rice

  1. Combine both types of rice and water in a large saucepan. Bring to a boil.
  2. Turn the heat to its lowest setting, cover the pot and allow the rice to cook for 12 minutes.
  3. Remove from the heat and set aside, covered, until needed.

Miso Eggplant

  1. In a bowl, whisk together the miso, tamari, sesame oil, sugar, and rice vinegar.
  2. Cut the eggplants in half, then half again. Score the flesh in a cross-hatched pattern.
  3. Heat the oil in a large cast-iron pan until almost smoking. Sear the eggplant for two minutes, then flip the pieces.
  4. Pour the miso mixture over the eggplant pieces in the pan. Toss to coat the eggplant in the sauce.
  5. Pour the water into the pan to loosen the sauce. Swirl the pan until the sauce mixture is well combined.
  6. Baste the eggplant pieces with the sauce until glossy and tender, two to three minutes more.
  7. Keep warm in the pan, off heat, until needed.


  1. Transfer the warm rice to a serving dish (or dishes), top with the glazed eggplant, and cut side up.
  2. Drizzle one to two tablespoons (15-30 ml) of the warm Shallot Oil over the eggplant.
  3. Garnish with sesame seeds and scallions. Serve immediately. Enjoy!


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