Charred Miso-Glazed Eggplant with Scallion and Sesame Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender eggplant halves grilled and brushed with a savory miso glaze, finished with a bright scallion and toasted sesame dressing. This japanese-inspired vegetarian (vegetarian) ready in about 30 minutes blends white miso paste, mirin, soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 10 min Cook: 20 min Serves 4 Japanese cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat. Brush 3 halved Japanese eggplants with 2 tbsp vegetable oil and grill cut side down for 6-8 minutes until charred and softened.
  2. Step 2: Meanwhile, in a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar until smooth and glossy.
  3. Step 3: Flip eggplants and brush generously with miso glaze. Grill another 4-5 minutes until glaze is caramelized and eggplants are tender.
  4. Step 4: In another small bowl, combine 3 thinly sliced scallions, 1 tbsp toasted sesame seeds, 1 tsp sesame oil, 1 tbsp rice vinegar, and 1 tbsp water. Stir to make a bright dressing.
  5. Step 5: Plate the eggplants and drizzle the scallion-sesame dressing evenly over them. Serve warm as a flavorful side or vegetarian main.

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Frequently asked questions

How long does Charred Miso-Glazed Eggplant with Scallion and Sesame Dressing take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Charred Miso-Glazed Eggplant with Scallion and Sesame Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Charred Miso-Glazed Eggplant with Scallion and Sesame Dressing?

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 Charred Miso-Glazed Eggplant with Scallion and Sesame Dressing 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 Charred Miso-Glazed Eggplant with Scallion and Sesame Dressing 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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