Miso-Glazed Eggplant Dengaku Donburi | VegNews

Ingredients

• 2 medium Japanese or 1 Italian eggplant, sliced into ¼-inch-thick rounds
• ½ pound
• firm tofu
• , sliced into ¼-inch-thick slices
• ¼ cup
• chickpea or white miso paste
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons mirin
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 1 teaspoon ground ginger
• 1 tablespoon toasted sesame seeds
• 1 scallion, thinly sliced
• 2 cups cooked sushi rice, for serving