Miso-Glazed Roasted Eggplant with Sesame Slaw
A vibrant vegan main that balances umami miso glaze with crisp-tender eggplant and refreshing sesame slaw. Ready in 30 minutes with minimal cleanup. This japanese-inspired vegetarian (vegan) ready in about 37 minutes pairs medium (about 1.5 lbs total) 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 280 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 (about 1.5 lbs total) eggplant
- 3 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- 1 large, julienned carrot
- 1/2 cup thinly sliced red cabbage
- 1/2 cup shredded daikon radish
- 1 tbsp toasted sesame seeds
- 1 tsp rice vinegar
- 1/2 tsp sesame oil
Instructions
- Step 1: Preheat oven to 425°F (220°C). Slice eggplants into 1/2-inch rounds, brush both sides with 1 tsp sesame oil, and arrange in a single layer on a parchment-lined baking sheet.
- Step 2: Whisk miso paste, rice vinegar, maple syrup, and 1 tsp sesame oil in a small bowl until smooth. Brush half over eggplant rounds, then roast for 20-22 minutes until edges are golden and tender when pierced with a fork.
- Step 3: While eggplant roasts, combine carrot, red cabbage, and daikon in a bowl. Whisk rice vinegar, sesame oil, and 1/2 tsp salt, then pour over slaw and toss until evenly coated and vegetables glisten.
- Step 4: Drizzle remaining miso glaze over roasted eggplant, top with sesame seeds, and serve immediately with slaw on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Roasted Eggplant with Sesame Slaw take to make?
Total time is about 37 minutes (15 min prep + 22 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 Roasted Eggplant with Sesame Slaw?
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 white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Roasted Eggplant with Sesame Slaw?
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 Roasted Eggplant with Sesame Slaw 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.
Is Miso-Glazed Roasted Eggplant with Sesame Slaw vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Very good for a 22-minute recipe. Would bump up the spice level though.
