Miso-Glazed Baked Eggplant with Sesame Seeds
Tender eggplant slices coated in a savory-sweet miso glaze, baked until golden and sprinkled with toasted sesame seeds for a comforting side. This japanese-inspired vegetarian (vegetarian, gluten-free) ready in about 45 minutes pairs large, sliced 1/2-inch thick eggplant, miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 large, sliced 1/2-inch thick eggplant
- 3 tbsp miso paste
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1/2 tsp sesame seeds
- 1/4 cup water
Instructions
- Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp miso paste, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, and 1/4 cup water until smooth.
- Step 2: Arrange 2 large eggplant slices in a single layer on a baking sheet. Brush evenly with miso mixture, then sprinkle with 1/2 tsp sesame seeds.
- Step 3: Bake for 25-30 minutes until eggplant is tender and edges are slightly browned, flipping halfway through for even browning.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Baked Eggplant with Sesame Seeds 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 Sesame Seeds?
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 miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Baked Eggplant with Sesame Seeds?
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 Sesame Seeds for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sesame Seeds vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
