Miso-Glazed Eggplant and Sweet Potato Stew
A deeply savory vegan stew with tender eggplant and roasted sweet potatoes in a rich miso broth. This japanese-inspired vegetarian (gluten-free) ready in about 50 minutes pairs medium, diced 1-inch eggplant, peeled and diced 1-inch sweet potato, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, diced 1-inch eggplant
- 2 cups, peeled and diced 1-inch sweet potato
- 3 tbsp miso paste
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 3 cups vegetable broth
- 1 cup, sliced thin carrot
- 3 cloves, minced garlic
Instructions
- Step 1: In a large pot, combine 3 cups vegetable broth, 3 tbsp miso paste, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup. Bring to a gentle simmer over medium heat, stirring until miso dissolves.
- Step 2: Add 2 cups diced sweet potato, 1 cup sliced carrots, and 3 minced garlic cloves. Simmer for 15 minutes until vegetables begin to soften.
- Step 3: Stir in 2 cups diced eggplant. Cover and simmer for 12-15 minutes until eggplant is tender and stew has thickened slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant and Sweet Potato Stew take to make?
Total time is about 50 minutes (20 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 Eggplant and Sweet Potato Stew?
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, diced 1-inch eggplant from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant and Sweet Potato Stew?
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 Eggplant and Sweet Potato Stew 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 Eggplant and Sweet Potato Stew 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.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
