Miso-Glazed Eggplant with Citrus Soy Drizzle
Roasted eggplant slices brushed with a savory miso glaze and finished with a bright citrus-soy dressing for contrast. This japanese-inspired vegetarian ready in about 30 minutes pairs white miso paste, mirin, sake for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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, sliced into 1/2-inch thick rounds Japanese eggplants
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
- 2 tbsp soy sauce
- 2 tbsp fresh orange juice
- 1 tsp sesame oil
- 2, thinly sliced scallions
- 1 tsp toasted sesame seeds
Instructions
- Step 1: Preheat oven to 425°F. Arrange 2 medium Japanese eggplants sliced into 1/2-inch rounds on a parchment-lined baking sheet.
- Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp sugar until smooth. Brush the mixture generously over both sides of the eggplant slices.
- Step 3: Roast eggplant for 20 minutes, flipping halfway through, until tender and caramelized at edges.
- Step 4: Meanwhile, in another bowl, combine 2 tbsp soy sauce, 2 tbsp fresh orange juice, and 1 tsp sesame oil to create the citrus-soy drizzle.
- Step 5: Once eggplants are done, arrange on a serving platter and drizzle the citrus-soy mixture evenly over the top.
- Step 6: Garnish with 2 thinly sliced scallions and 1 tsp toasted sesame seeds. Serve warm as a side or over steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant with Citrus Soy Drizzle take to make?
Total time is about 30 minutes (10 min prep + 20 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 with Citrus Soy Drizzle?
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 with Citrus Soy Drizzle?
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 with Citrus Soy Drizzle 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 with Citrus Soy Drizzle?
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.
