Crispy Baked Eggplant with Miso Garlic Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slices of tender baked eggplant brushed with a savory miso and garlic glaze, finished under the broiler for a caramelized, umami-rich finish. This Japanese-inspired vegetarian recipe, ready in about 35 minutes, pairs large eggplant, olive oil, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 3, 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.

Prep: 10 min Cook: 25 min Serves 3 Japanese cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Arrange 1 large sliced eggplant (1/2-inch thick rounds) on a baking sheet lined with parchment paper. Brush both sides with 2 tbsp olive oil and season lightly with salt.
  2. Step 2: Bake the eggplant for 20 minutes, flipping halfway through, until the slices are tender and beginning to brown at the edges.
  3. Step 3: Meanwhile, in a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp soy sauce, 1 tbsp honey, 3 minced garlic cloves, and 1 tbsp rice vinegar until smooth.
  4. Step 4: Remove the eggplant from the oven and brush the miso garlic glaze generously over each slice.
  5. Step 5: Switch oven to broil on high and return the glazed eggplant to the oven for 2-3 minutes, watching closely until the glaze bubbles and caramelizes.
  6. Step 6: Remove from oven and sprinkle 1 tsp toasted sesame seeds and 2 thinly sliced green onions over the top before serving warm.

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