Baked Japanese Miso-Glazed Eggplant with Scallions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender eggplant halves roasted with a savory-sweet miso glaze and topped with fresh scallions for an umami-rich vegetarian dish. This Japanese-inspired vegetarian recipe, ready in about 40 minutes, pairs small 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 140 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.

Prep: 10 min Cook: 30 min Serves 4 Japanese cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Cut 4 small Japanese eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern without cutting through the skin.
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, and 1 tbsp vegetable oil until smooth and glossy.
  3. Step 3: Brush the miso glaze generously over the cut sides of the eggplant halves. Place them cut side up on a rimmed baking sheet lined with parchment paper.
  4. Step 4: Roast the eggplants in the preheated oven for 25-30 minutes until the flesh is soft and caramelized, and the glaze is bubbling.
  5. Step 5: Remove from oven and sprinkle 1/4 cup sliced scallions and 1 tsp toasted sesame seeds on top before serving warm as a side or main vegetarian dish.

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