Japanese-Inspired Miso-Glazed Eggplant with Sesame and Scallions

By AislePrompt Editorial · ·

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 savory miso and garnished with toasted sesame seeds and fresh scallions, showcasing umami-rich Japanese flavors. This Japanese-inspired vegetarian recipe, ready in about 35 minutes, pairs small 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 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: 25 min Serves 4 Japanese cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Slice 2 small eggplants in half lengthwise and score the flesh in a diamond pattern about 1/2-inch deep.
  2. Step 2: Brush the cut sides with 2 tbsp vegetable oil and place the eggplants cut-side up on a baking sheet. Roast for 20 minutes until the flesh is soft and golden.
  3. Step 3: 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.
  4. Step 4: Remove the eggplants from the oven and brush the miso glaze generously over the cut surfaces.
  5. Step 5: Return to the oven and broil on high for 3-4 minutes until the glaze bubbles and caramelizes.
  6. Step 6: Sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced scallions over the eggplants before serving warm.

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