Sushi Bowl with Miso Glazed Eggplant - Michelle Albanes-Davis

Ingredients

• 2 small eggplants
• 2 tablespoons grapeseed or other high heat oil
• 2 cups cooked sushi or brown rice
• 2 cups sliced spinach
• 2 cups carrots ribbons
• 1 cup cucumber matchsticks
• 1 cup shelled edamame
• 2 sheets of toasted nori, sliced into bite-sized pieces
• 1 avocado, sliced
• pickled ginger
• sesame seeds
• 2 tablespoons red miso
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon Sriracha-style hot sauce, optional but delicious
• 1 teaspoon toasted sesame oil
• 1 teaspoon maple syrup or agave