Miso-Tahini Glazed Eggplant with Sesame Rice
Velvety eggplant slices coated in a savory-sweet miso-tahini glaze, served over nutty sesame rice for a deeply satisfying vegan meal. This japanese-inspired vegan ready in about 55 minutes pairs medium eggplant, white miso paste, tahini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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 eggplant
- 3 tbsp white miso paste
- 2 tbsp tahini
- 2 cups rice
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame seeds
- 1/2 tsp garlic powder
- 1/4 cup water
Instructions
- Step 1: Preheat oven to 375°F. Slice 2 medium eggplants lengthwise into 1/2-inch thick planks. Arrange on a parchment-lined baking sheet.
- Step 2: Whisk 3 tbsp white miso paste, 2 tbsp tahini, 1 tbsp rice vinegar, 1/2 tsp garlic powder, and 1/4 cup water in a small bowl until smooth.
- Step 3: Brush miso mixture evenly over both sides of eggplant slices. Bake for 25 minutes until edges are golden and tender.
- Step 4: While eggplant bakes, cook 2 cups rice according to package instructions. Stir in 1 tbsp sesame oil and 1 tbsp toasted sesame seeds after cooking.
- Step 5: Drizzle any remaining glaze over baked eggplant before serving with sesame rice. Garnish with extra sesame seeds.
Frequently asked questions
How long does Miso-Tahini Glazed Eggplant with Sesame Rice take to make?
Total time is about 55 minutes (20 min prep + 35 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-Tahini Glazed Eggplant with Sesame Rice?
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 medium eggplant from drying out.
Can I substitute ingredients in Miso-Tahini Glazed Eggplant with Sesame Rice?
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-Tahini Glazed Eggplant with Sesame Rice 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.
What goes well with Miso-Tahini Glazed Eggplant with Sesame Rice?
Japanese vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! Easy to make and the flavors are amazing. Will definitely be making this again.
- ★★★★★
A perfect vegan meal that's both healthy and flavorful. The sesame rice complemented the eggplant beautifully.
- ★★★★★
This dish was absolutely divine! The miso-tahini glaze was perfectly balanced and the eggplant was so tender. My family loved it.
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