How long does it take to make Smoky Miso Eggplant?

About 40 minutes in total: 15 minutes of prep and 25 minutes of cooking.

How many servings does this Smoky Miso Eggplant recipe make?

This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.

Where does this Smoky Miso Eggplant recipe come from?

It was shared by Provecho on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Smoky Miso Eggplant – 40-Minute Recipe

Name: Smoky Miso Eggplant – 40-Minute Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 eggplant; 2 tbsp miso paste; 1 tbsp soy sauce; 1 tbsp sesame oil; 2 cloves garlic; 1 tsp fresh ginger; 1 pinch chili flakes; 1 tbsp rice vinegar; 1 tsp sugar; 1 tbsp toasted sesame seeds; 2 tbsp scallions

Roasted eggplant rounds glazed with a savory miso‑soy sauce, brightened by ginger and garlic, and finished with toasted sesame seeds and scallions. The smoky char and umami‑rich glaze make it a satisfying vegetarian main or side dish.

Recipe by Provecho· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

15 min

Cook Time

25 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

40 min estimated total time for 2 servings.

Explore related saves

Dinner Vegetarian Miso Eggplant

Ingredients

1 eggplant
2 tbsp miso paste
1 tbsp soy sauce
1 tbsp sesame oil
2 cloves garlic
1 tsp fresh ginger
1 pinch chili flakes
1 tbsp rice vinegar
1 tsp sugar
1 tbsp toasted sesame seeds
2 tbsp scallions

Instructions

1
Preheat the oven to 392°F (400°F) and line a baking sheet with parchment paper.
2
Wash the eggplant, pat dry, and slice it into rounds about 1 cm (½ inch) thick.
3
Place the slices on a plate and lightly sprinkle both sides with a pinch of salt; let rest for 5 minutes to draw out excess moisture, then pat dry.
4
In a small bowl, whisk together the miso paste, soy sauce, sesame oil, minced garlic, grated ginger, chili flakes, rice vinegar, and sugar until smooth.
5
Brush a generous layer of the miso glaze onto both sides of each eggplant slice, ensuring even coverage.
6
Arrange the glazed slices in a single layer on the prepared baking sheet.
7
Bake for 10 minutes, then flip the slices, brush any remaining glaze on the exposed side, and continue baking for another 10–15 minutes until the eggplant is tender and the edges are caramelized.
8
While the eggplant bakes, toast the sesame seeds in a dry skillet over medium heat for 1–2 minutes, shaking the pan frequently to avoid burning.
9
Remove the eggplant from the oven and let it rest on the sheet for 2 minutes.
10
Sprinkle the toasted sesame seeds over the hot eggplant, then garnish with chopped scallions.
11
Serve immediately while hot, either as a main course or alongside rice or noodles.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Salt the slices

After slicing, sprinkle both sides with a pinch of salt and let rest for 5 minutes before patting dry.

Even glaze coverage

Brush a generous layer of the miso glaze onto both sides of each eggplant slice before arranging on the sheet.

Watch sesame seeds

Toast sesame seeds in a dry skillet for 1–2 minutes, shaking frequently to prevent burning.

Rest before serving

Let the baked eggplant rest on the sheet for 2 minutes after removing from the oven.

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