Baked Vegan Eggplant with Miso Glaze and Toasted Sesame

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted eggplant slices brushed with a savory miso glaze and finished with toasted sesame seeds, offering a rich umami-packed vegan side. This japanese-inspired vegan ready in about 35 minutes pairs eggplant, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (8 ratings) Prep: 10 min Cook: 25 min Serves 4 Japanese cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Cut 2 medium eggplants into 1/2-inch thick lengthwise slices and arrange on a baking sheet lined with parchment paper.
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp maple syrup, and 1 tbsp sesame oil until smooth.
  3. Step 3: Brush each eggplant slice generously with the miso glaze on both sides using a pastry brush.
  4. Step 4: Roast eggplant slices in the preheated oven for 20-25 minutes, flipping halfway through, until tender and caramelized at the edges.
  5. Step 5: Remove from oven and sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced scallions on top before serving warm.

Frequently asked questions

How long does Baked Vegan Eggplant with Miso Glaze and Toasted Sesame take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Vegan Eggplant with Miso Glaze and Toasted Sesame?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep eggplant from drying out.

Can I substitute ingredients in Baked Vegan Eggplant with Miso Glaze and Toasted Sesame?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Vegan Eggplant with Miso Glaze and Toasted Sesame for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Vegan Eggplant with Miso Glaze and Toasted Sesame vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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