Baked Miso-Glazed Eggplant with Sesame Seeds

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Roasted eggplant halves glazed with a rich miso and honey sauce, garnished with toasted sesame seeds for an umami-packed vegetarian dish. This Japanese-inspired comfort-food recipe (vegetarian), ready in about 40 minutes, pairs large eggplants, white miso paste, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Ingredients

• 2, halved lengthwise large eggplants
• 3 tbsp white miso paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp black sesame seeds
• 2 stalks, thinly sliced green onions

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Instructions

1. Step 1: Preheat oven to 400°F. Using a knife, score the flesh of 2 halved eggplants in a diamond pattern about 1/2-inch deep.
2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil until smooth.
3. Step 3: Place the eggplant halves flesh-side up on a baking sheet lined with parchment paper. Brush the miso glaze generously over the scored flesh.
4. Step 4: Bake for 25-30 minutes until the eggplant is tender and the glaze is caramelized and bubbly.
5. Step 5: Remove from oven and sprinkle 1 tbsp black sesame seeds and 2 sliced green onions over the top before serving warm.