Baked Vegan Miso-Glazed Eggplant with Sesame and Scallions
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-inspired vegan (vegan) ready in about 30 minutes pairs white miso paste, maple syrup, soy sauce 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 medium (about 12 oz each), sliced lengthwise into 1/2-inch thick pieces Japanese eggplant
- 3 tbsp white miso paste
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 2 cloves, minced garlic cloves
- 2 tbsp toasted sesame seeds
- 2 stalks, thinly sliced scallions
- 1 tbsp neutral oil (canola or vegetable)
- 1/4 tsp black pepper
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Vegan Miso-Glazed Eggplant with Sesame and Scallions take to make?
Total time is about 30 minutes (10 min prep + 20 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 Vegan Miso-Glazed Eggplant with Sesame and Scallions?
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 Vegan Miso-Glazed Eggplant with Sesame and Scallions?
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 Vegan Miso-Glazed Eggplant with Sesame and Scallions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Vegan Miso-Glazed Eggplant with Sesame and Scallions vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
