Miso-Ginger Glazed Eggplant with Sesame and Scallions

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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.

Roasted eggplant slices coated in a savory miso-ginger glaze, garnished with toasted sesame seeds and fresh scallions for a flavorful vegetarian side. This Japanese-inspired vegetarian recipe, ready in about 40 minutes, pairs Japanese eggplants, white miso paste, fresh ginger 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: 30 min Serves 4 Japanese cuisine 150 cal/serving

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

Ingredients

2 medium, sliced into 1/2-inch rounds Japanese eggplants
3 tbsp white miso paste
1 tbsp, grated fresh ginger
2 tbsp soy sauce
1 tbsp mirin
1 tbsp sesame oil
1 tbsp honey
2 tbsp toasted sesame seeds
3, thinly sliced scallions
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 425°F. Arrange 2 medium Japanese eggplants sliced into 1/2-inch rounds on a baking sheet and brush both sides with 2 tbsp vegetable oil. Roast for 15 minutes, then flip and roast an additional 10 minutes until tender and golden.
Step 2: While eggplant roasts, whisk together 3 tbsp white miso paste, 1 tbsp grated fresh ginger, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sesame oil, and 1 tbsp honey in a small bowl until smooth.
Step 3: Remove eggplant from oven and brush generously on one side with the miso-ginger glaze. Return to oven for 5 more minutes to caramelize the glaze.
Step 4: Transfer eggplant to a serving platter, sprinkle with 2 tbsp toasted sesame seeds and 3 thinly sliced scallions. Serve warm as a flavorful side or vegetarian main.