Miso-Marinated Baked Eggplant with Sesame

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Eggplant slices marinated in a savory miso glaze and baked until golden, then sprinkled with toasted sesame seeds for a nutty finish. This japanese-inspired one pot (gluten-free) ready in about 45 minutes pairs tablespoons white miso paste, tablespoons rice vinegar, tablespoon sesame oil 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.

Prep: 15 min Cook: 30 min Serves 4 Japanese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Place 2 large eggplant slices in a single layer on a parchment-lined baking sheet.
  2. Step 2: In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey, and 1 teaspoon grated ginger until smooth.
  3. Step 3: Brush the miso mixture evenly over both sides of the eggplant slices, then sprinkle 1/2 cup sesame seeds over the top.
  4. Step 4: Bake for 25-30 minutes until the eggplant is tender and the edges are golden, flipping halfway through and brushing with any remaining miso sauce.
  5. Step 5: Let cool for 5 minutes before serving.

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Frequently asked questions

How long does Miso-Marinated Baked Eggplant with Sesame take to make?

Total time is about 45 minutes (15 min prep + 30 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-Marinated Baked Eggplant with Sesame?

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-Marinated Baked Eggplant with Sesame?

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-Marinated Baked Eggplant with Sesame 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-Marinated Baked Eggplant with Sesame gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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