Miso-Glazed Eggplant with Sesame and Rice

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

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.

Tender eggplant slices coated in a savory-sweet miso glaze, topped with toasted sesame seeds and green onions, served over steaming rice. This Asian recipe, ready in about 40 minutes, pairs eggplant, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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: 15 min Cook: 25 min Serves 2 Japanese cuisine 400 cal/serving

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Ingredients

2 medium, sliced into 1/2-inch rounds eggplant
3 tbsp white miso paste
1 tbsp rice vinegar
1 tsp sugar
1 tsp sesame oil
1 tsp sesame seeds
2 cups cooked rice
2, sliced green onions

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Instructions

Step 1: Preheat oven to 400°F. Place 2 medium sliced eggplant rounds in a single layer on a baking sheet.
Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tsp sesame oil until smooth.
Step 3: Brush the miso glaze evenly over both sides of the eggplant slices.
Step 4: Bake for 15-20 minutes, flipping halfway, until golden and tender.
Step 5: Transfer baked eggplant to a serving dish, top with 1 tsp sesame seeds and 2 sliced green onions, and serve over 2 cups cooked rice.