Miso-Glazed Eggplant with Lemon Zest

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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.

Eggplant roasted until caramelized, then glazed with savory-sweet miso and fresh lemon. This Japanese-inspired vegetarian recipe, ready in about 35 minutes, pairs eggplant, miso paste, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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-inspired cuisine 180 cal/serving

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Ingredients

2 medium, cut into 1-inch cubes eggplant
2 tbsp miso paste
1 tbsp maple syrup
1, zest and juice lemon
1 tsp sesame oil
1 tbsp toasted sesame seeds

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Instructions

Step 1: Preheat oven to 425°F (220°C). Toss 2 cups cubed eggplant with 1 tsp sesame oil on a baking sheet, spreading in a single layer.
Step 2: Roast for 20 minutes until golden edges form and eggplant is tender, stirring halfway through cooking.
Step 3: While eggplant roasts, whisk together 2 tbsp miso paste, 1 tbsp maple syrup, 1 tbsp lemon juice, and 1 tsp lemon zest in a small bowl.
Step 4: Remove eggplant from oven and brush generously with miso glaze. Return to oven for 5 minutes to caramelize the glaze. Sprinkle with 1 tbsp toasted sesame seeds before serving.