How do I store this dish?

In the refrigerator: I store leftovers in an airtight container for 2 days. In the freezer: up to 2 months (I prefer to freeze the rice and eggplant separately). Reheating: I gently warm it up in a pan or in the oven at 160°C, so that the glaze becomes nice and sticky again.

Can I use another vegetable instead of eggplant?

Zucchini or pumpkin will also work, but the texture is much less meaty.

How spicy will this dish be?

That depends on the amount of gochujang and chili in the honey. I easily adjust this to taste.

Is this dish kid-proof?

Yes, I make it a bit milder by using less gochujang and chili.

Which rice do I like best with this?

I usually use basmati rice, but jasmine rice gives it even more Asian vibes.

Glazed miso-gochujang-ginger eggplant rice bowl

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40min

•

Easy

If I ever feel the urge to eat more vegetables, this is such a delicious dish and an absolute winner for me. Eggplant is such a fantastic meat substitute. When prepared properly, it has an intense, rich flavor that truly shines in this recipe. And the best part? It's actually very simple to make. With just a few specific ingredients, you can create something truly fantastic.

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Ingredients

What do you need?

Quantity: 2P

Eggplants
4 eggplants or 8 small ones
2 tablespoons of olive oil
1 teaspoon sesame oil

Glaze
1 tablespoon gochujang
1 tablespoon of miso
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
2 tablespoons soy sauce
1 tsp honey

Finishing
Chili honey (honey with finely chopped chili, briefly boiled)
2 young onions, finely chopped

Rice
200 g basmati rice
1 teaspoon butter (to grease the bowls)

4 eggplants or 8 small ones
2 tablespoons of olive oil
1 teaspoon sesame oil

1 tablespoon gochujang
1 tablespoon of miso
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
2 tablespoons soy sauce
1 tsp honey

Chili honey (honey with finely chopped chili, briefly boiled)
2 young onions, finely chopped

200 g basmati rice
1 teaspoon butter (to grease the bowls)

Make it veggie!

This dish is already vegetarian. For a vegan version, I replace the honey with agave syrup or maple syrup with chili.

Preparation method

How do you make this?

I start with the eggplants. I peel them, but I leave the tops on because I find it more aesthetically pleasing. Then I cut them in half and make lengthwise incisions, creating a stepped shape.

Next, I place the eggplants in a pan with the olive oil and sesame oil. I cover them completely with water and let them simmer for about 20 minutes, covered with parchment paper so they cook evenly, until all the moisture has evaporated and the eggplant is buttery soft.

In the meantime, I make the glaze: I mix the gochujang, miso, ginger, honey, garlic and soy sauce until smooth. I add some water to make it more fluid.

Once the eggplant is soft, I pour the glaze over it. I let the eggplant caramelize and turn it over so both sides get a nice, sticky, golden brown coating.

Meanwhile, I cook the basmati rice according to the package directions. Then I lightly butter two small bowls, spoon the rice into them, and press it down gently. I invert the bowls onto a plate to create nice little rice balls.

Finally, I arrange the eggplant nicely on or next to the rice and finish it with chili honey and finely chopped young onions.

Tips

You can make this dish with different types of miso. I don't use white miso here, as it's a bit too mild.
Don't have gochujang at home? You can use sriracha or sambal, but the flavor will be slightly less complex.
For an extra crunch, I sometimes sprinkle roasted sesame seeds on top.
Add a fresh cucumber salad for a perfectly balanced dish.