Miso-Glazed Eggplant with Rice and Sesame Seeds

By AislePrompt Editorial · ·

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 developed and reviewed.

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-inspired one-pot recipe (vegan, gluten-free), ready in about 35 minutes, pairs eggplant, white rice, 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 "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: 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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