Creamy Miso Eggplant Rice Bowl

This is a scrumptious healthy lunch or dinner option that is loaded with lots of yummy variety and textures. The deliciously caramelized eggplant also has a luscious creamy center in the middle. The combination of pan-fried mackerel, boiled egg, diced carrots, fragrant Jasmine rice and shredded collard greens, colorfully elevate this otherwise minimalist dish.

Miso Eggplant Rice Bowl
Miso Eggplant,Mackerel, Egg and Vegetable Rice Bowl

Serves 1-2


  • 1.5 cups Jasmine rice
  • 2 Mackerel fillet
  • 2 eggs
  • 1 cup Organic collard green (Spring greens)
  • 1 Asian eggplant
  • 1 Organic carrot
  • 1.5 tbsp Dashi Miso
  • 1 tbsp Mirin

How to make a Healthy Miso Eggplant, Mackerel and Rice Bowl


  1. Wash and cook Jasmine rice according to packaging instructions.
  2. In a pot boil 2 eggs for 8 minutes. Peel and cut in half.
  3. Wash and drain the carrot, eggplant, and collard greens.
  4. Dice the carrot into small pieces and set aside.
  5. Shred the collard greens
  6. Cut the eggplant lengthwise in half and this cut into smaller 3-inch pieces.
  7. Score a crisscross pattern halfway through the eggplant
  8. In a small bowl mix the Dashi Miso and mirin together into a smooth paste.
  9. Spoon the mixture on top of the eggplant and place in the oven for 10-12 minutes depending on the size or until tender.
  10.  In a non-stick pan lightly pan-fry the mackerel fillets until fully cooked.
  11. Sauté the carrots and collard greens until tender.
  12. Assemble all the cooked ingredients in a bowl/plate and enjoy.

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