Crispy Baked Eggplant with Miso Garlic Glaze
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 (vegetarian) ready in about 35 minutes pairs olive oil, white miso paste, soy sauce 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.
Ingredients
- 1, sliced into 1/2-inch thick rounds large eggplant
- 2 tbsp olive oil
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp honey
- 3, minced garlic cloves
- 1 tbsp rice vinegar
- 1 tsp, toasted sesame seeds
- 2, thinly sliced green onions
Instructions
- 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.
- Step 2: Bake the eggplant for 20 minutes, flipping halfway through, until the slices are tender and beginning to brown at the edges.
- 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.
- Step 4: Remove the eggplant from the oven and brush the miso garlic glaze generously over each slice.
- 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.
- Step 6: Remove from oven and sprinkle 1 tsp toasted sesame seeds and 2 thinly sliced green onions over the top before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Baked Eggplant with Miso Garlic Glaze 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 Crispy Baked Eggplant with Miso Garlic Glaze?
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 olive oil from drying out.
Can I substitute ingredients in Crispy Baked Eggplant with Miso Garlic Glaze?
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 Crispy Baked Eggplant with Miso Garlic Glaze for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Crispy Baked Eggplant with Miso Garlic Glaze vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
