Miso-Marinated Eggplant with Tofu

By AislePrompt Editorial · ·

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.

Eggplant slices absorb miso brine while tofu soaks up umami, creating deep flavor without oil or frying. This Japanese-inspired vegetarian recipe, ready in about 47 minutes, pairs eggplant, white miso paste, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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: 25 min Cook: 22 min Serves 4 Japanese cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 2 medium eggplants into 1/2-inch thick rounds, then sprinkle with salt and let sit for 15 minutes to draw out moisture.
  2. Step 2: Rinse eggplant slices under cold water, pat dry, and place in a shallow dish.
  3. Step 3: Whisk 3 tbsp white miso paste with 1/4 cup water until smooth. Pour over eggplant, ensuring each slice is coated, then marinate for 30 minutes.
  4. Step 4: Meanwhile, cut 8 oz firm tofu into 1/2-inch cubes. Heat 1 tbsp sesame oil in a skillet over medium heat and cook tofu until golden on all sides, about 8 minutes.
  5. Step 5: Remove eggplant from marinade, discarding liquid, and arrange on a baking sheet. Top with cooked tofu and bake at 400°F for 12 minutes until eggplant edges are slightly caramelized.
  6. Step 6: Garnish with 1 sheet shredded nori before serving.

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