Miso-Glazed Eggplant with Sesame-Ginger Dressing
Silky roasted eggplant coated in savory-sweet miso glaze, topped with a zesty ginger-sesame dressing. This japanese-inspired vegetarian (gluten-free, vegan) ready in about 35 minutes blends white miso paste, rice vinegar, maple syrup into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
- 2 large, sliced into 1/2-inch thick rounds eggplant
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- 1 tsp, finely grated ginger
- 1 tbsp sesame seeds
- 2, thinly sliced scallions
Instructions
- Step 1: Preheat oven to 400°F (200°C). Arrange 2 large eggplant slices in a single layer on a baking sheet. Whisk together 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1 tsp toasted sesame oil in a small bowl.
- Step 2: Brush miso mixture generously over both sides of each eggplant slice. Roast for 20 minutes until edges are caramelized and eggplant is tender when pierced.
- Step 3: While eggplant roasts, combine 1 tsp grated ginger, 1 tbsp sesame seeds, and 2 tbsp water to form a paste. Stir in 1 tbsp rice vinegar and 1 tbsp soy sauce.
- Step 4: Drizzle dressing over roasted eggplant, sprinkle with 2 thinly sliced scallions, and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant with Sesame-Ginger Dressing take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Miso-Glazed Eggplant with Sesame-Ginger Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Miso-Glazed Eggplant with Sesame-Ginger Dressing?
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-Ginger Dressing 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.
Is Miso-Glazed Eggplant with Sesame-Ginger Dressing gluten-free?
Yes — this recipe is tagged gluten-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Love how the Japanese come through in every bite.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
