Eggplant Dengaku with Sweet Miso Glaze and Toasted Sesame

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

Charred Japanese eggplant halves brushed with a luscious sweet miso glaze and finished with toasted sesame seeds for a deliciously savory vegetarian dish. This japanese (vegetarian) ready in about 22 minutes pairs Japanese eggplants, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 2, 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.

★ 4.4 (8 ratings) Prep: 10 min Cook: 12 min Serves 2 Japanese cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small saucepan, combine 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sugar, and 1 tbsp sake. Cook over low heat, stirring constantly, for 3 minutes until the glaze thickens and becomes glossy. Set aside.
  2. Step 2: Preheat a grill pan over medium-high heat. Brush 2 halved Japanese eggplants with 1 tbsp vegetable oil on the cut sides.
  3. Step 3: Place eggplants cut side down on the grill pan and cook for 5 minutes until the surface is charred and softened.
  4. Step 4: Flip eggplants skin side down and brush the grilled side generously with the sweet miso glaze.
  5. Step 5: Grill for another 2 minutes until glaze bubbles and caramelizes slightly.
  6. Step 6: Transfer eggplants to a serving plate, sprinkle with 1 tbsp toasted sesame seeds and 2 tbsp chopped scallions before serving warm.

Frequently asked questions

How long does Eggplant Dengaku with Sweet Miso Glaze and Toasted Sesame take to make?

Total time is about 22 minutes (10 min prep + 12 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 Eggplant Dengaku with Sweet Miso Glaze and Toasted Sesame?

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 japanese eggplants from drying out.

Can I substitute ingredients in Eggplant Dengaku with Sweet Miso Glaze and Toasted Sesame?

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 Eggplant Dengaku with Sweet Miso Glaze and Toasted Sesame for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Eggplant Dengaku with Sweet Miso Glaze and Toasted Sesame 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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