Sheet Pan Miso-Glazed Eggplant with Zucchini
Vibrant vegetables roasted to tender perfection with a savory-sweet miso glaze, ideal for a quick weeknight meal. This japanese-inspired sheet pan ready in about 40 minutes pairs Eggplant, Zucchini, White miso paste 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.
Ingredients
- 1.5 lbs Eggplant
- 1 lb Zucchini
- 2 tbsp White miso paste
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 2 cloves Garlic
- 2 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Preheat oven to 425°F. In a small bowl, whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tsp sesame oil, and 2 minced garlic cloves until smooth; stir in 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Cut 1.5 lbs eggplant and 1 lb zucchini into 1/2-inch cubes. Toss with 2 tbsp olive oil in a large bowl until evenly coated.
- Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet, brush with miso mixture, and bake for 20-25 minutes, flipping once halfway, until golden and tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Miso-Glazed Eggplant with Zucchini take to make?
Total time is about 40 minutes (15 min prep + 25 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 Sheet Pan Miso-Glazed Eggplant with Zucchini?
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 eggplant from drying out.
Can I substitute ingredients in Sheet Pan Miso-Glazed Eggplant with Zucchini?
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 Sheet Pan Miso-Glazed Eggplant with Zucchini 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 Sheet Pan Miso-Glazed Eggplant with Zucchini?
Japanese sheet pan 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
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
