Baked Miso-Glazed Eggplant with Scallions and Toasted Sesame

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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.

Soft roasted eggplant halves brushed with a savory-sweet miso glaze, garnished with fresh scallions and toasted sesame seeds for a rich umami side or vegetarian entree. This Japanese-inspired vegetarian recipe, 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 180 calories and feeds 2, 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 2 Japanese cuisine 180 cal/serving

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Ingredients

2 medium, halved lengthwise Japanese eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sugar
1 tbsp vegetable oil
2 stalks, thinly sliced scallions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Preheat oven to 400°F. Score the flesh of 2 halved Japanese eggplants in a crosshatch pattern without cutting through the skin.
Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar until smooth.
Step 3: Brush the miso glaze generously over the scored sides of the eggplants. Drizzle 1 tbsp vegetable oil over the skin sides.
Step 4: Place eggplants cut side up on a baking sheet lined with foil or parchment. Roast for 25-30 minutes until the flesh is tender and caramelized at the edges.
Step 5: Remove from oven, sprinkle with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving warm.