Miso-Glazed Eggplant and Zucchini

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender vegetables coated in a savory-sweet miso glaze, caramelized to perfection. This japanese-inspired vegetarian ready in about 40 minutes pairs medium, sliced 1/2-inch thick eggplant, medium, sliced 1/2-inch thick zucchini, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

★ 4.0 (10 ratings) Prep: 15 min Cook: 25 min Serves 4 Japanese cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Whisk 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, and 1/4 cup water in a bowl until smooth.
  2. Step 2: Arrange 2 medium sliced eggplant and 2 medium sliced zucchini in a single layer on a baking sheet. Brush generously with miso glaze.
  3. Step 3: Bake for 20 minutes until vegetables are tender and edges are golden. Brush with remaining glaze.
  4. Step 4: Sprinkle with 1 tbsp sesame seeds and bake 5 more minutes until glaze is glossy and caramelized.

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Frequently asked questions

How long does Miso-Glazed Eggplant and Zucchini take to make?

Total time is about 40 minutes (15 min prep + 25 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 Zucchini?

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 Eggplant and Zucchini?

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 Zucchini 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.

What goes well with Miso-Glazed Eggplant and Zucchini?

Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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