Miso-Glazed Eggplant and Sweet Potato Mash
A savory-sweet side dish with tender eggplant and roasted sweet potatoes finished with a savory miso glaze. This Japanese-inspired vegetarian recipe (vegan, gluten-free), ready in about 45 minutes, pairs eggplant, sweet potatoes, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 (1 lb) eggplant
- 3 medium (1.5 lb) sweet potatoes
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 clove, minced garlic
- 1/4 tsp salt
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 425°F (220°C). Dice eggplant into 1-inch cubes and toss with 1 tbsp olive oil, salt, and pepper. Roast 25 minutes until golden.
- Step 2: Peel and dice sweet potatoes into 1-inch cubes. Toss with 1 tsp sesame oil, 1/4 tsp salt, and roast alongside eggplant for 25 minutes.
- Step 3: While vegetables roast, whisk miso paste, maple syrup, 1 tbsp water, and minced garlic in a small bowl until smooth.
- Step 4: Once vegetables are tender, transfer to a bowl and mash with a fork until mostly smooth but still slightly textured.
- Step 5: Stir miso glaze into mashed vegetables until fully incorporated and heated through, about 2 minutes on low heat.
