Miso-Maple Glazed Eggplant with Toasted Cashews
Velvety eggplant slices coated in savory-sweet miso glaze, topped with crunchy cashews for a satisfying vegetarian centerpiece. This japanese-inspired vegetarian (vegan, gluten-free) ready in about 23 minutes pairs miso paste, maple syrup, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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
- 1 medium, sliced into 1/2-inch rounds eggplant
- 2 tbsp miso paste
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1/4 cup toasted cashews
- 1 tsp sesame oil
- 2 tbsp, thinly sliced green onions
Instructions
- Step 1: Whisk 2 tbsp miso paste, 1 tbsp maple syrup, and 1 tsp rice vinegar in a bowl until smooth, then brush half over both sides of each eggplant slice.
- Step 2: Heat 1 tsp sesame oil in a skillet over medium heat. Add eggplant slices in a single layer and cook for 4 minutes per side until golden brown and tender.
- Step 3: Brush remaining miso glaze over cooked eggplant, then transfer to a baking sheet and broil for 2 minutes until slightly caramelized.
- Step 4: Top with 1/4 cup toasted cashews and 2 tbsp sliced green onions just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Maple Glazed Eggplant with Toasted Cashews take to make?
Total time is about 23 minutes (15 min prep + 8 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-Maple Glazed Eggplant with Toasted Cashews?
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 miso paste from drying out.
Can I substitute ingredients in Miso-Maple Glazed Eggplant with Toasted Cashews?
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-Maple Glazed Eggplant with Toasted Cashews 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-Maple Glazed Eggplant with Toasted Cashews vegan?
Yes — this recipe is tagged vegan, 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
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
