Miso-Basted Eggplant with Roasted Cherry Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Eggplant cubes coated in savory miso glaze and roasted with sweet cherry tomatoes for a umami-rich side. This japanese-inspired vegetarian ready in about 50 minutes pairs medium eggplant, tablespoons white miso paste, tablespoon rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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.

★ 4.5 (8 ratings) Prep: 15 min Cook: 35 min Serves 2 Japanese cuisine 220 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Cut 2 medium eggplant into 1-inch cubes and toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread on a baking sheet and roast for 20 minutes until tender.
  2. Step 2: While eggplant roasts, mix 2 tablespoons white miso paste, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 2 minced garlic cloves in a small bowl to form a smooth paste.
  3. Step 3: In a separate bowl, toss 1 cup cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread on a second baking sheet.
  4. Step 4: After 20 minutes, remove eggplant from oven and brush evenly with the miso paste mixture. Return to oven and roast for 10 more minutes until miso is bubbly and golden.
  5. Step 5: Roast cherry tomatoes for 15 minutes until slightly blistered. Serve eggplant topped with roasted tomatoes and 2 tablespoons sliced green onions.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Miso-Basted Eggplant with Roasted Cherry Tomatoes take to make?

Total time is about 50 minutes (15 min prep + 35 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 Miso-Basted Eggplant with Roasted Cherry Tomatoes?

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 medium eggplant from drying out.

Can I substitute ingredients in Miso-Basted Eggplant with Roasted Cherry Tomatoes?

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 Miso-Basted Eggplant with Roasted Cherry Tomatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Miso-Basted Eggplant with Roasted Cherry Tomatoes?

Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes