Miso-Glazed Baked Eggplant with Sesame and Scallions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender eggplant cubes coated in a sweet-savory miso glaze, finished with sesame and scallions. This japanese-inspired vegetarian (vegetarian, gluten-free) ready in about 35 minutes pairs medium eggplant, tablespoons white miso paste, tablespoon rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

★ 3.9 (13 ratings) Prep: 10 min Cook: 25 min Serves 4 Japanese cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Peel and cut 2 medium eggplants into 1-inch cubes, then toss with 1 tablespoon rice vinegar, 1 tablespoon honey, 2 tablespoons white miso paste, and 1 teaspoon sesame oil.
  2. Step 2: Spread eggplant in a single layer on a parchment-lined baking sheet. Bake for 25 minutes, stirring once after 15 minutes, until golden brown and tender.
  3. Step 3: While eggplant bakes, thinly slice 2 scallions and mix with 1 teaspoon sesame seeds.
  4. Step 4: Remove eggplant from oven and stir in 1 teaspoon soy sauce. Top with sesame seed and scallion mixture and serve immediately.

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Frequently asked questions

How long does Miso-Glazed Baked Eggplant with Sesame and Scallions take to make?

Total time is about 35 minutes (10 min prep + 25 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 Miso-Glazed Baked Eggplant with Sesame and Scallions?

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 eggplant from drying out.

Can I substitute ingredients in Miso-Glazed Baked Eggplant with Sesame and Scallions?

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 Miso-Glazed Baked Eggplant with Sesame and Scallions 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 Miso-Glazed Baked Eggplant with Sesame and Scallions vegetarian?

Yes — this recipe is tagged vegetarian, 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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