Baked Vegan Miso-Glazed Eggplant with Sesame and Scallions

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 drafted and published.

Tender oven-baked eggplant slices brushed with a savory-sweet miso glaze, finished with toasted sesame seeds and fresh scallions for an umami-rich vegan dish. This Japanese vegan recipe, ready in about 30 minutes, pairs Japanese eggplant, white miso paste, and maple syrup 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 "Build a week of meals around this recipe" 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: 20 min Serves 4 Japanese cuisine 180 cal/serving

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Ingredients

2 medium (about 12 oz each) Japanese eggplant, sliced lengthwise into 1/2-inch thick pieces
3 tbsp white miso paste
1 tbsp maple syrup
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp sesame oil
2 garlic cloves, minced
2 tbsp toasted sesame seeds
2 stalks scallions, thinly sliced
1 tbsp neutral oil (canola or vegetable)
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. Line a baking sheet with parchment paper. Arrange 2 medium Japanese eggplants sliced lengthwise into 1/2-inch thick pieces in a single layer on the sheet. Brush both sides with 1 tbsp neutral oil and sprinkle with 1/4 tsp black pepper.
Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp maple syrup, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, and 2 minced garlic cloves until smooth.
Step 3: Brush the miso glaze generously over the cut sides of the eggplant slices.
Step 4: Bake for 20 minutes until eggplant is tender and glaze is caramelized, rotating the pan halfway through for even cooking.
Step 5: Remove from oven and sprinkle 2 tbsp toasted sesame seeds and 2 thinly sliced scallions over the hot eggplant. Serve immediately as a vegan main or side dish.