Miso-Glazed Eggplant with Sesame and Spinach
Tender roasted eggplant coated in a savory-sweet miso glaze, topped with toasted sesame seeds and fresh spinach for a deeply satisfying vegan meal. This japanese-inspired vegetarian ready in about 37 minutes pairs large 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 285 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.
Ingredients
- 1 large eggplant
- 2 tbsp white miso paste
- 1 tsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp sesame seeds
- 3 cups fresh spinach
- 1/4 tsp garlic powder
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 400°F. Slice eggplant lengthwise into 1/2-inch thick planks. Brush both sides with 1 tbsp olive oil, sprinkle with 1/4 tsp garlic powder, and place on a baking sheet. Roast for 20 minutes until edges are golden and tender.
- Step 2: Whisk miso paste, 1 tsp rice vinegar, and 1 tbsp toasted sesame oil in a small bowl until smooth. Brush generously over roasted eggplant while still hot.
- Step 3: Heat 1/2 tbsp olive oil in a skillet over medium heat. Add spinach and cook for 2 minutes until wilted and bright green. Arrange spinach under eggplant slices, sprinkle with 1 tsp toasted sesame seeds, and serve warm.
Frequently asked questions
How long does Miso-Glazed Eggplant with Sesame and Spinach take to make?
Total time is about 37 minutes (15 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Eggplant with Sesame and Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggplant from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant with Sesame and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Eggplant with Sesame and Spinach for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Miso-Glazed Eggplant with Sesame and Spinach?
Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Absolutely delicious. The sesame seeds add such a nice crunch to the dish.
- ★★★★★
My family devoured this. So simple and flavorful, especially with the fresh spinach.
- ★★★★★
This recipe is a game-changer! The miso glaze on the eggplant is perfect with the sesame and spinach.
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