Miso-Glazed Eggplant with Rice and Sesame Seeds

By AislePrompt Editorial · ·

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Eggplant slices caramelized in a savory miso glaze, served over rice with a nutty sesame finish for a deeply satisfying plant-based meal. This Japanese one-pot recipe (vegan, gluten-free), ready in about 35 minutes, pairs eggplant, white rice, and miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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: 15 min Cook: 20 min Serves 2 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 1 cup white rice according to package instructions. While rice cooks, cut 2 medium eggplants into 1/2-inch thick slices.
  2. Step 2: Whisk together 2 tbsp miso paste, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tsp sesame oil in a small bowl until smooth.
  3. Step 3: Heat a large skillet over medium heat. Add eggplant slices in a single layer and cook for 4 minutes per side, brushing with miso glaze every 2 minutes until golden and tender.
  4. Step 4: Drizzle remaining miso glaze over eggplant and sprinkle with 1 tbsp toasted sesame seeds. Serve immediately over cooked rice.

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