Baked Miso-Glazed Eggplant with Sesame and Scallion

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Tender baked eggplant slices brushed with a savory miso glaze, topped with toasted sesame seeds and fresh scallions for an umami-packed vegetarian dish. This Japanese-inspired vegetarian recipe, ready in about 35 minutes, pairs Japanese eggplant, 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 3, 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.

Ingredients

• 2 medium, sliced lengthwise into 1/2-inch thick pieces Japanese eggplant
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 1 tbsp toasted sesame seeds
• 2 stalks, thinly sliced scallions

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Instructions

1. Step 1: Preheat oven to 400°F. Place 2 sliced Japanese eggplants (1/2-inch thick) on a baking sheet and brush both sides with 2 tbsp vegetable oil.
2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until smooth.
3. Step 3: Brush the miso glaze generously over the cut sides of the eggplant slices.
4. Step 4: Bake in the preheated oven for 20-25 minutes until the eggplant is tender and the glaze is caramelized and slightly bubbly.
5. Step 5: Remove from oven and sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced scallions over the top before serving warm.