Japanese Miso-Glazed Eggplant with Sesame and Scallion

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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 drafted and published.

Roasted eggplant halves brushed with a savory-sweet miso glaze, topped with toasted sesame seeds and fresh scallions for a flavorful vegetarian delight. This Japanese-inspired game-day recipe (vegetarian), ready in about 35 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 180 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.

Prep: 10 min Cook: 25 min Serves 2 Japanese cuisine 180 cal/serving

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Ingredients

2 medium, halved lengthwise Japanese eggplants
3 tbsp white miso paste
1 tbsp mirin
1 tbsp sake
1 tsp sugar
1 tbsp sesame oil
1 tbsp toasted sesame seeds
2 stalks thinly sliced scallions

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Instructions

Step 1: Preheat the oven to 400°F (200°C). Score the flesh of 2 medium Japanese eggplants (halved lengthwise) in a crosshatch pattern, being careful not to pierce the skin.
Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp mirin, 1 tbsp sake, 1 tsp sugar, and 1 tbsp sesame oil until smooth.
Step 3: Brush the miso glaze generously over the cut sides of the eggplant halves.
Step 4: Place the eggplants cut side up on a lined baking sheet and roast in the oven for 25 minutes until the flesh is tender and caramelized around the edges.
Step 5: Remove from oven and sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced scallions over the top before serving warm.