Miso-Glazed Eggplant with Garden Herbs

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A savory-sweet eggplant dish featuring vegetables and garden-fresh herbs. This Japanese-American-inspired vegetarian recipe, ready in about 35 minutes, pairs eggplants, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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.

Prep: 10 min Cook: 25 min Serves 4 Japanese-American cuisine 150 cal/serving

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Ingredients

2 medium (about 1.5 lbs total) eggplants
2 tbsp white miso paste
1 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp finely chopped fresh thyme
1 tsp extra-virgin olive oil
1 tsp sesame seeds

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Instructions

Step 1: Preheat oven to 400°F (200°C) and slice 2 medium eggplants lengthwise into 1/2-inch thick planks.
Step 2: Whisk together 2 tbsp white miso paste, 1 tbsp rice vinegar, and 1 tbsp maple syrup in a small bowl until smooth. Brush the mixture evenly over both sides of the eggplant planks.
Step 3: Place eggplant on a parchment-lined baking sheet, drizzle with 1 tsp extra-virgin olive oil, and sprinkle with 1 tbsp finely chopped fresh thyme. Bake for 20-25 minutes until golden and tender, then sprinkle with 1 tsp sesame seeds before serving.