Miso-Glazed Eggplant with Sesame Rice

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Tender eggplant slices coated in a savory-sweet miso glaze, served over nutty sesame rice for a balanced vegetarian meal. This Japanese-inspired vegetarian recipe (gluten-free), ready in about 45 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 420 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.

Ingredients

• 2 medium, sliced 1/2-inch thick eggplant
• 3 tbsp white miso paste
• 1 tbsp maple syrup
• 1 tsp toasted sesame oil
• 1 cup short-grain sushi rice
• 1 1/4 cups water
• 1 tbsp sesame seeds

Instructions

1. Step 1: Bring rice and water to a simmer in a saucepan, cover, and cook on low heat for 18 minutes until tender and water is absorbed; let rest covered for 5 minutes.
2. Step 2: Whisk miso paste, maple syrup, and sesame oil in a bowl until smooth. Brush half the mixture over eggplant slices.
3. Step 3: Bake eggplant at 400°F (200°C) for 15 minutes, then brush with remaining glaze and bake 5 more minutes until edges are caramelized and glossy.
4. Step 4: Fluff rice with a fork, sprinkle with sesame seeds, and serve alongside glazed eggplant.