Ginger Miso-Glazed Eggplant with Sesame and Scallions

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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 developed and reviewed.

Tender roasted eggplant glazed with a savory-sweet miso sauce, sprinkled with toasted sesame seeds and fresh scallions for an umami-rich side or main. This Japanese-inspired vegetarian recipe, ready in about 45 minutes, pairs large eggplants, white miso paste, mirin 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.

Prep: 10 min Cook: 35 min Serves 4 Japanese cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2, halved lengthwise large eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp sesame oil
2 tbsp toasted sesame seeds
3 stalks scallions, thinly sliced
2 tbsp vegetable oil

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F. Score the flesh of 2 large eggplants halved lengthwise in a crosshatch pattern about 1/2-inch deep.
Step 2: Brush the cut sides of the eggplants with 2 tbsp vegetable oil and place flesh side up on a baking sheet. Roast for 25 minutes until soft and golden.
Step 3: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp sesame oil until smooth.
Step 4: Remove eggplants from oven and spread the miso glaze evenly over the cut surfaces.
Step 5: Return eggplants to oven and broil for 3-5 minutes until the glaze bubbles and caramelizes slightly.
Step 6: Remove from oven and sprinkle with 2 tbsp toasted sesame seeds and 3 thinly sliced scallions.
Step 7: Serve warm as a flavorful side or vegetarian main dish celebrating umami depth.