Japanese Miso-Glazed Eggplant with Scallion and Sesame Garnish

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

Broiled eggplant halves brushed with a savory-sweet miso glaze, finished with fresh scallions and toasted sesame seeds for umami-rich flavor. This japanese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs medium eggplants, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 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: 15 min Serves 4 Japanese cuisine 160 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your broiler to high. Cut 2 medium eggplants in half lengthwise and score the flesh in a diamond pattern, being careful not to pierce the skin. Brush the cut sides with 1 tbsp vegetable oil.
  2. Step 2: Place the eggplants cut-side up on a baking sheet and broil for 6-8 minutes until the flesh is soft and starting to brown.
  3. Step 3: While eggplants broil, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, and 1 tsp soy sauce in a small bowl until smooth.
  4. Step 4: Remove eggplants from the oven and spread the miso glaze evenly over the flesh. Return to the broiler and cook for another 3-4 minutes until the glaze is bubbling and caramelized.
  5. Step 5: Garnish with 3 sliced scallions and 1 tbsp toasted sesame seeds before serving warm as a side or main dish.

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Frequently asked questions

How long does Japanese Miso-Glazed Eggplant with Scallion and Sesame Garnish take to make?

Total time is about 25 minutes (10 min prep + 15 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 Japanese Miso-Glazed Eggplant with Scallion and Sesame Garnish?

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 medium eggplants from drying out.

Can I substitute ingredients in Japanese Miso-Glazed Eggplant with Scallion and Sesame Garnish?

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 Japanese Miso-Glazed Eggplant with Scallion and Sesame Garnish 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 Japanese Miso-Glazed Eggplant with Scallion and Sesame Garnish 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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