Vegan eggplant with lentils and rice Vegan miso glazed eggplant

Miso Glazed Eggplant Recipe

by Magda

Outline of two people

2 servings


30 Minutes



  • Small bowl
  • Whisk
  • Oven
  • Baking tray
  • Saucepan
  • Mixing bowl


  • 2 Eggplants (Medium)
  • 1 tbsp Miso paste
  • 1 tbsp Olive oil
  • 1 tbsp Rice wine or apple cider vinegar
  • 1 tbsp Maple syrup
  • ½ cup Red rice & quinoa mix
  • 1 cup Lentil (canned or cooked/drained)
  • ½ cup Pomegranate seeds
  • 1 cup Fresh parsley (chopped)
  • 1 tbsp Lemon juice
  • ⅛ tsp Salt
  • ⅛ tsp Pepper


  • 1
    Add miso paste, oil, vinegar and maple syrup to a small mixing bowl. Whisk until well combined.
  • 2
    Preheat oven to 400°F. Cut eggplants in half lengthwise and place on a baking tray lined with parchment paper.
    Use a sharp knife to make deep cuts in each eggplant, creating a diamond pattern.
  • 3
    Brush each eggplant with the miso glaze. Place in the oven for 20 minutes.
  • 4
    While eggplants bake, add ½ cup of quinoa + red rice and 1 cup of water to a saucepan.
    Bring to a boil and cook until all the liquid is absorbed (about 15-20 minutes).
  • 5
    Add lentils, pomegranate seeds, chopped parsley, lemon juice, salt and pepper to a mixing bowl. Stir through.
    Assemble the meal by serving lentil pomegranate salad and cooked grains on top of baked miso-glazed eggplant.

How to Make Eggplant the Right Way

Do you hear people saying eggplant is a boring vegetable? Not in this recipe! A simple miso glaze makes it incredibly flavorful and satisfying. Served with a mix of red rice and quinoa and a quick lentil salad it becomes a perfectly balanced meal, healthy, delicious and easy to prepare.

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