Baked Japanese Miso-Glazed Eggplant

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender baked eggplant coated in a savory-sweet miso glaze, perfect as a side dish or vegetarian main. This japanese-inspired vegetarian ready in about 40 minutes pairs Japanese eggplants, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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.

★ 4.4 (14 ratings) Prep: 10 min Cook: 30 min Serves 4 Japanese cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush 3 halved medium Japanese eggplants with 2 tbsp vegetable oil, cut side up.
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp granulated sugar until smooth.
  3. Step 3: Spread the miso glaze evenly over the cut surfaces of the eggplants using a spoon or brush.
  4. Step 4: Place the baking sheet in the oven and bake for 25-30 minutes until eggplants are soft and the glaze bubbles and caramelizes slightly.
  5. Step 5: Remove from oven and sprinkle with 1 tbsp toasted sesame seeds and 2 tbsp thinly sliced scallions before serving warm.

Frequently asked questions

How long does Baked Japanese Miso-Glazed Eggplant take to make?

Total time is about 40 minutes (10 min prep + 30 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 Baked Japanese Miso-Glazed Eggplant?

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 japanese eggplants from drying out.

Can I substitute ingredients in Baked Japanese Miso-Glazed Eggplant?

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 Baked Japanese Miso-Glazed Eggplant 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.

Is Baked Japanese Miso-Glazed Eggplant vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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