Miso-Ginger Glazed Eggplant Sheet Pan Roast

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Eggplant slices roasted on a sheet pan with a savory-sweet miso and ginger glaze, resulting in tender, caramelized edges and deep umami flavor. This Japanese-inspired vegetarian recipe, ready in about 40 minutes, pairs eggplant, white miso paste, fresh ginger 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

• 2 medium (about 1 lb) eggplant
• 3 tbsp white miso paste
• 1 tbsp, grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp sesame seeds
• 2 stalks, thinly sliced green onions

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Instructions

1. Step 1: Preheat oven to 425°F. Slice 2 medium eggplants into 1/2-inch thick rounds. Place on a parchment-lined sheet pan and brush both sides with 2 tbsp vegetable oil.
2. Step 2: In a bowl, whisk together 3 tbsp white miso paste, 1 tbsp grated fresh ginger, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tbsp sesame oil until smooth.
3. Step 3: Brush the miso-ginger glaze generously over both sides of the eggplant slices.
4. Step 4: Roast the eggplant for 20 minutes, then flip slices and brush again with remaining glaze. Roast for another 10 minutes until eggplant is tender and edges caramelize.
5. Step 5: Remove from oven and sprinkle 1 tsp sesame seeds and 2 thinly sliced green onions over the top before serving warm.