Miso-Glazed Baked Eggplant with Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Eggplant slices glazed with a savory miso mixture, baked until caramelized, served over steamed rice. This japanese-inspired vegetarian (gluten-free) ready in about 45 minutes pairs medium (about 1.5 lbs) eggplant, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

Prep: 15 min Cook: 30 min Serves 2 Japanese cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Slice eggplant into 1/2-inch thick rounds and arrange on a parchment-lined baking sheet.
  2. Step 2: Whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tbsp sesame oil in a small bowl. Brush half the mixture over eggplant slices.
  3. Step 3: Bake for 20 minutes, then brush with remaining glaze. Bake 10 more minutes until golden and tender. Serve over 1/4 cup cooked rice, garnished with 2 tbsp sesame seeds.

Frequently asked questions

How long does Miso-Glazed Baked Eggplant with Rice take to make?

Total time is about 45 minutes (15 min prep + 30 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-Glazed Baked Eggplant with Rice?

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 white miso paste from drying out.

Can I substitute ingredients in Miso-Glazed Baked Eggplant with Rice?

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-Glazed Baked Eggplant with Rice 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.

Is Miso-Glazed Baked Eggplant with Rice gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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