Miso-Glazed Eggplant with Sesame-Soy Dressing
Silky eggplant simmered in a savory-sweet miso glaze and finished with a nutty sesame dressing. This japanese-inspired vegetarian (vegetarian, gluten-free) ready in about 35 minutes blends large eggplant, white miso paste, rice vinegar 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 185 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
- 1 large eggplant
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 tsp sesame seeds
- 2 tbsp green onions
Instructions
- Step 1: Cut eggplant into 1-inch cubes and toss with 1 tsp sesame oil. Arrange in a single layer in a shallow baking dish.
- Step 2: Whisk miso paste, rice vinegar, sugar, soy sauce, and 1 tbsp water until smooth. Pour over eggplant and toss to coat evenly.
- Step 3: Cover dish with parchment paper and bake at 375°F (190°C) for 25 minutes until eggplant is tender and sauce has thickened slightly.
- Step 4: Let cool 5 minutes, then stir in remaining 1 tsp sesame oil. Top with toasted sesame seeds and chopped green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant with Sesame-Soy Dressing take to make?
Total time is about 35 minutes (10 min prep + 25 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-Soy 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-Soy 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-Soy 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-Soy Dressing vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
