Glazed Miso-Maple Roasted Eggplant

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Tender roasted eggplant slices coated with a savory-sweet miso and maple glaze, perfect as a side or vegetarian main. This Japanese-inspired vegetarian recipe, ready in about 35 minutes, pairs eggplant, white miso paste, pure maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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.

Ingredients

• 1 large (about 1 lb), cut into 1/2-inch thick rounds eggplant
• 3 tbsp white miso paste
• 2 tbsp pure maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp olive oil
• 1 tbsp toasted sesame seeds
• 2 tbsp chopped scallions

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Instructions

1. Step 1: Preheat oven to 425°F. Arrange 1 large eggplant cut into 1/2-inch thick rounds on a baking sheet lined with parchment paper. Brush both sides lightly with 2 tbsp olive oil.
2. Step 2: Roast eggplant for 18 minutes, flipping halfway through, until tender and slightly browned at edges.
3. Step 3: Meanwhile, whisk together 3 tbsp white miso paste, 2 tbsp pure maple syrup, 1 tbsp rice vinegar, and 1 tsp sesame oil until smooth.
4. Step 4: Remove eggplant from oven and brush each slice generously with the miso-maple glaze. Return to oven and roast for an additional 5 minutes until glaze is bubbling and caramelized.
5. Step 5: Sprinkle with 1 tbsp toasted sesame seeds and 2 tbsp chopped scallions before serving warm.