Preheat the oven to 425°F (220°C). Score the cut side of each eggplant half in a crosshatch pattern, being careful not to cut through the skin. Brush with neutral oil and place cut-side up on a lined baking sheet.
Roast the eggplant 20 minutes until softened and starting to brown at the edges.
While the eggplant roasts, whisk together the miso paste, maple syrup, rice vinegar, sesame oil, and enough water to make a spreadable glaze.
Remove the eggplant from the oven, brush generously with the miso glaze, and broil 3-5 minutes until bubbling and caramelized in spots. Watch closely to avoid burning.
Divide the warm rice among bowls. Top with a glazed eggplant half, cucumber, carrot ribbons, and scallions.
Sprinkle with toasted sesame seeds and add a little pickled ginger if using, then serve.
Kept Recipes turns anything — a screenshot, a webpage, a craving — into a clean cookbook page like this one. No ads, no accounts, yours to keep.
Get the app