Miso-Glazed Eggplant and Sweet Potato Stir Fry
Sweet, umami-rich eggplant and roasted sweet potatoes coated in a savory miso glaze, served over brown rice. This Asian fusion recipe (vegetarian, gluten-free), ready in about 45 minutes, pairs eggplant, sweet potatoes, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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
- 1 large, cubed 1-inch eggplant
- 2 medium, cubed 1-inch sweet potatoes
- 3 tbsp miso paste
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- 2 cups, cooked brown rice
- 3, sliced green onions
- 1 tsp sesame seeds
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Toss eggplant and sweet potatoes with 1 tbsp sesame oil in a bowl, then spread on a baking sheet. Roast at 400°F (200°C) for 20 minutes until golden at edges.
- Step 2: Whisk miso paste, rice vinegar, maple syrup, and 1 tsp sesame oil until smooth. Stir into roasted vegetables until evenly coated.
- Step 3: Serve over cooked brown rice, garnished with sliced green onions and sesame seeds.
