Baked Japanese Miso-Glazed Eggplant with Sesame and Scallions

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

Roasted eggplant halves brushed with a savory-sweet miso glaze, finished with toasted sesame seeds and fresh scallions for umami-packed flavor. This japanese-inspired vegetarian ready in about 40 minutes pairs medium 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.

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. Slice 2 medium Japanese eggplants in half lengthwise. Score the flesh in a diamond pattern without piercing the skin, then brush each half with 1 tbsp vegetable oil.
  2. Step 2: Roast the eggplants cut-side down on a baking sheet for 20 minutes until tender and slightly browned.
  3. Step 3: While roasting, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, 1 tbsp brown sugar, and 1 tsp toasted sesame oil to form a smooth glaze.
  4. Step 4: Remove eggplants from oven and turn cut side up. Brush the miso glaze evenly over each half. Return to oven and bake for an additional 10 minutes until the glaze is caramelized and bubbling.
  5. Step 5: Sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced scallions over the hot eggplants before serving.

Frequently asked questions

How long does Baked Japanese Miso-Glazed Eggplant with Sesame and Scallions 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 with Sesame and Scallions?

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 medium japanese eggplants from drying out.

Can I substitute ingredients in Baked Japanese Miso-Glazed Eggplant with Sesame and Scallions?

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 with Sesame and Scallions 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 with Sesame and Scallions 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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