Baked Miso-Glazed Eggplant with Sesame and Scallion

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (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 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.

Prep: 10 min Cook: 25 min Serves 3 Japanese cuisine 150 cal/serving
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Ingredients

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.

Frequently asked questions

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

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 Sesame and Scallion?

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 Sesame and Scallion for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sesame and Scallion 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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