Miso-Glazed Eggplant with Sesame-Infused Quinoa

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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.

Velvety roasted eggplant coated in savory-sweet miso glaze, paired with nutty quinoa and a sprinkle of toasted sesame seeds. This Japanese-inspired vegetarian recipe (gluten-free, vegan), ready in about 50 minutes, pairs eggplant, white miso paste, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, 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: 35 min Serves 4 Japanese cuisine 410 cal/serving

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Ingredients

2 medium (1.5 lbs total, cut into 1-inch cubes) eggplant
3 tbsp white miso paste
2 tbsp maple syrup
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 cup (uncooked) quinoa
2 cups vegetable broth
1 tbsp toasted sesame seeds
3 (thinly sliced, green parts only) green onions
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. Toss eggplant cubes with 1 tbsp olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20-25 minutes until caramelized and tender, flipping halfway.
Step 2: While eggplant roasts, whisk miso paste, maple syrup, rice vinegar, and sesame oil until smooth. Set aside.
Step 3: Cook quinoa in vegetable broth with 1/4 tsp salt for 15 minutes until liquid is absorbed and grains are fluffy. Fluff with a fork, then stir in 1 tsp sesame oil and green onions.
Step 4: Toss roasted eggplant with miso glaze until evenly coated. Serve warm over quinoa, sprinkled with sesame seeds and extra green onions.