Miso-Glazed Eggplant with Soba Noodles

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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 developed and reviewed.

Tender eggplant slices glazed in a savory miso sauce, served over al dente soba noodles and topped with fresh scallions for a vibrant, umami-rich dish. This Asian recipe (gluten-free), ready in about 45 minutes, pairs eggplants, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 20 min Cook: 25 min Serves 4 Japanese cuisine 450 cal/serving

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Ingredients

4 medium, peeled and cut into 1/2-inch thick slices eggplants
3 tbsp white miso paste
2 tbsp rice vinegar
1 tbsp honey
1 tbsp sesame oil
12 oz soba noodles
2 tbsp vegetable oil
2 cloves, minced garlic
1 tsp, grated ginger
1/4 cup soy sauce
1/4 cup water
2, thinly sliced green onions
1 tsp sesame seeds

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tbsp sesame oil until smooth.
Step 2: Preheat oven to 400°F (200°C). Place eggplant slices on a parchment-lined baking sheet and brush both sides with the miso glaze.
Step 3: Roast for 20-25 minutes, flipping once halfway, until golden and tender.
Step 4: Bring a large pot of salted water to a boil. Cook 12 oz soba noodles for 8-10 minutes until al dente, then drain and rinse under cold water.
Step 5: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 2 minced garlic cloves and 1 tsp grated ginger, sautéing for 1 minute until fragrant.
Step 6: Stir in 1/4 cup soy sauce and 1/4 cup water, then add the roasted eggplant with its juices. Simmer for 3-4 minutes until sauce thickens and coats the back of a spoon.
Step 7: Toss drained soba noodles with the sauce and eggplant until evenly coated. Garnish with 2 thinly sliced green onions and 1 tsp sesame seeds.