Miso-Glazed Eggplant with Toasted Sesame Seeds
Eggplant slices roasted until tender with a sweet-savory miso glaze, finished with a nutty sprinkle of toasted sesame seeds. This japanese-inspired vegetarian ready in about 40 minutes pairs tablespoons white miso paste, tablespoons rice vinegar, tablespoon honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 thick slices eggplant
- 3 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon, grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon water
- 1/4 cup, toasted sesame seeds
Instructions
- Step 1: Preheat oven to 400°F. Place eggplant slices on a parchment-lined baking sheet.
- Step 2: In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon sesame oil, 1 teaspoon grated ginger, 2 tablespoons soy sauce, and 1 tablespoon water until smooth.
- Step 3: Brush miso glaze evenly over both sides of each eggplant slice.
- Step 4: Roast in the preheated oven for 20-25 minutes, flipping once halfway through, until eggplant is tender and glaze is bubbly and caramelized.
- Step 5: Remove from oven and immediately sprinkle with 1/4 cup toasted sesame seeds. Let rest 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant with Toasted Sesame Seeds take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Eggplant with Toasted Sesame Seeds?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant with Toasted Sesame Seeds?
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 Toasted Sesame Seeds for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Miso-Glazed Eggplant with Toasted Sesame Seeds?
Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
The flavors in this miso-glazed are incredible.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
