Japanese Miso-Glazed Eggplant with Scallion Seconds

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

Roasted eggplant slices brushed with a savory miso glaze and garnished with finely sliced scallions to celebrate every flavorful second. This japanese-inspired vegetarian (gluten free) ready in about 30 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 160 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 (14 ratings) Prep: 10 min Cook: 20 min Serves 4 Japanese cuisine 160 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Cut 2 medium Japanese eggplants into 1/2-inch thick rounds and brush both sides lightly with 2 tbsp vegetable oil.
  2. Step 2: Arrange eggplant slices on a baking sheet lined with parchment paper and roast for 15 minutes until soft and golden.
  3. Step 3: While eggplant roasts, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp granulated sugar in a small bowl until smooth.
  4. Step 4: Remove eggplant from oven and brush generously with the miso glaze on one side, then return to oven and broil for 3-4 minutes until the glaze bubbles and caramelizes.
  5. Step 5: Transfer eggplant to a serving platter and sprinkle 3 thinly sliced scallions and 1 tbsp toasted sesame seeds over the top for freshness and crunch.
  6. Step 6: Serve warm as a side or light main with steamed rice.

Frequently asked questions

How long does Japanese Miso-Glazed Eggplant with Scallion Seconds take to make?

Total time is about 30 minutes (10 min prep + 20 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 Seconds?

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 Japanese Miso-Glazed Eggplant with Scallion Seconds?

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 Seconds 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 Seconds gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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