How do I get the miso glaze to stick to the eggplant?

After cutting the eggplant in half and scoring the flesh, brush the miso-tahini sauce directly onto the cut surfaces before roasting. The scoring helps absorb the flavor.

Can I make the chickpeas extra crispy?

To achieve extra crispy chickpeas, ensure they are thoroughly rinsed and dried before tossing with olive oil and spices, then bake for the full 15 minutes.

What kind of rice is best for this dish?

Brown rice is specified for its texture and nutritional value, which pairs well with the spinach and lemon. However, you could use white rice if preferred, adjusting cooking times accordingly.

Can I prepare any parts of this dish ahead of time?

You can cook the brown rice and roast the chickpeas ahead of time. Store them separately in the refrigerator and reheat gently before combining with the freshly roasted eggplant and wilted spinach.

How should I store leftovers of the Miso Roasted Eggplant?

Store any leftover miso-roasted eggplant, chickpeas, and rice in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

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Miso Roasted Eggplant With Chickpeas and Rice
[Vegan]

MK By: Melina Kutelas

Author Bio

Melina is a former Fashion Stylist turned Food Stylist, Photographer, and Recipe Developer. For her... Read More

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Plated miso-roasted eggplant halves, scored and glazed, served atop a bed of brown rice mixed with wilted spinach and lemon, alongside crispy paprika-spiced chickpeas.

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Miso Roasted Eggplant With Chickpeas and Rice [Vegan]

Dairy Free

For a flavorful dish with gorgeous presentation, you must try this entrée! Eggplant is cut in half, brushed with miso, baked, and then laid over a bed of rice, chickpeas, and wilted spinach. Make sure to save some miso for drizzling right before this one hits the table!

Ingredients You Need for Miso Roasted Eggplant With Chickpeas and Rice [Vegan]

For the Rice:

1 cup brown rice
2 handfuls of fresh spinach leaves
Juice from 1/2 of 1 lemon
Salt and pepper, to taste

For the Chickpeas:

1 13.5-ounce can chickpeas
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
A pinch of salt and pepper

For the Eggplant:

2 eggplants
1 tablespoon of miso paste
2 tablespoons tahini
3 tablespoons boiling hot water
A splash of lemon juice
1 small garlic clove

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How to Prepare Miso Roasted Eggplant With Chickpeas and Rice [Vegan]

Start by cooking your rice and preheating your oven to 390°F.
Rinse and dry the chickpeas and add to a parchment paper-lined baking tray.
Add the olive oil, paprika, garlic powder, salt, and pepper to the chickpeas and mix until everything is well combined.
Transfer to the oven and bake for 10-15 minutes.
Cut the eggplants in half and cut a diamond shape into the flesh. Add the miso into a small bowl together with the hot water and mix until the miso has dissolved. Next add the tahini, lemon juice, and garlic. Brush the eggplants with the miso sauce. If you have any leftover sauce, just drizzle it over the finished dish.
Once the chickpeas are done, add the eggplants into the oven and bake for about 30 minutes.
When the rice is done, add the spinach, lemon, salt, and pepper as well as the chickpeas to the hot rice and stir a little so the spinach just starts wilting a little bit.
Finally, serve the eggplants on top of the rice and chickpeas.