Baked Miso-Glazed Eggplant with Scallions and Sesame Seeds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender baked eggplant slices brushed with a rich miso glaze, garnished with scallions and toasted sesame seeds for a savory umami-packed dish. This japanese-inspired vegetarian (vegetarian) ready in about 35 minutes pairs white miso paste, mirin, soy sauce 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: 25 min Serves 4 Japanese cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Lightly brush 2 medium Japanese eggplants sliced lengthwise into 1/2-inch slabs with 1 tbsp vegetable oil and sprinkle 1/4 tsp black pepper evenly. Arrange on a baking sheet lined with parchment paper.
  2. Step 2: Roast eggplant slabs for 15 minutes until tender and starting to brown.
  3. Step 3: Meanwhile, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 tsp sesame oil until smooth and glossy.
  4. Step 4: Remove eggplants from oven and brush the miso glaze generously on each slab. Return to oven and bake for an additional 10 minutes until glaze is bubbly and caramelized.
  5. Step 5: Garnish baked eggplants with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds. Serve warm as a flavorful side or vegetarian main.

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Frequently asked questions

How long does Baked Miso-Glazed Eggplant with Scallions and Sesame Seeds take to make?

Total time is about 35 minutes (10 min prep + 25 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 Miso-Glazed Eggplant with Scallions and Sesame Seeds?

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 white miso paste from drying out.

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

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 Miso-Glazed Eggplant with Scallions and Sesame Seeds 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 Miso-Glazed Eggplant with Scallions and Sesame Seeds 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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