Miso-Glazed Roasted Eggplant with Sesame Rice

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 drafted and published.

A silky-smooth eggplant dish with a savory-sweet miso glaze, paired with nutty sesame rice for a satisfying vegan dinner. This Japanese-inspired vegan 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 340 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.

Prep: 10 min Cook: 25 min Serves 2 Japanese cuisine 340 cal/serving

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Ingredients

2 medium, cut into 1-inch cubes eggplant
2 tbsp white miso paste
1 tbsp rice vinegar
1 tbsp sugar
1 cup cooked white rice
1 tbsp sesame oil
1 tsp toasted sesame seeds
1 tbsp olive oil
1/4 tsp salt

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 400°F (200°C). Toss 2 medium eggplants, cut into 1-inch cubes, with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet.
Step 2: Whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, and 1 tbsp sugar in a small bowl until smooth.
Step 3: Bake eggplant for 20-25 minutes, flipping halfway, until golden and tender. Brush with 1 tbsp miso glaze during the last 10 minutes of cooking.
Step 4: Mix 1 cup cooked white rice with 1 tbsp sesame oil and 1 tsp toasted sesame seeds in a bowl.
Step 5: Arrange roasted eggplant over rice, drizzling with remaining miso glaze. Serve warm with extra sesame seeds for garnish.