Miso-Glazed Eggplant with Sesame Rice Noodles

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

Velvety eggplant simmered in a savory-sweet miso glaze, served over nutty sesame noodles with crisp-tender broccoli. This Japanese-inspired vegetarian recipe (gluten-free), ready in about 35 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 480 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.

Ingredients

• 2 medium, cut into 1-inch cubes eggplant
• 3 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 tsp sesame oil
• 8 oz rice noodles
• 2 cups, cut into florets broccoli
• 1 tbsp toasted sesame seeds
• 3, thinly sliced green onions
• 1 tsp soy sauce

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Instructions

1. Step 1: Bring a pot of salted water to a boil, add rice noodles, and cook for 6-7 minutes until tender. Drain, rinse under cold water, and toss with 1 tsp sesame oil to prevent sticking.
2. Step 2: In a small bowl, whisk miso paste, rice vinegar, maple syrup, and 2 tbsp water until smooth. Heat 1 tsp sesame oil in a skillet over medium heat, add eggplant, and cook for 8 minutes, stirring occasionally, until softened and golden.
3. Step 3: Pour miso glaze over eggplant, stir to coat, and simmer for 3 minutes until slightly thickened. Add broccoli and cook for 4 minutes until crisp-tender.
4. Step 4: Toss cooked noodles with soy sauce, then divide among bowls. Top with eggplant mixture, sprinkle with sesame seeds and green onions, and serve warm.