Miso-Glazed Eggplant with Roasted Garlic and Scallions

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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.

Tender roasted eggplant brushed with a savory miso glaze, topped with sweet roasted garlic and fresh scallions for a Japanese-inspired side dish. This Japanese-inspired Thanksgiving recipe (vegetarian), ready in about 45 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 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: 35 min Serves 4 Japanese cuisine 150 cal/serving

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Ingredients

3 medium, halved lengthwise Japanese eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sugar
6, unpeeled whole garlic cloves
3, thinly sliced scallions
1 tbsp sesame oil
2 tbsp vegetable oil
1 tsp toasted sesame seeds

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Instructions

Step 1: Preheat oven to 400°F. Score the flesh of 3 medium Japanese eggplants halved lengthwise with a knife in a crosshatch pattern.
Step 2: Toss 6 unpeeled whole garlic cloves and the eggplant halves with 2 tbsp vegetable oil, then place on a baking sheet cut side up.
Step 3: Roast for 25 minutes until eggplant is tender and garlic is soft.
Step 4: Meanwhile, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar in a bowl until smooth.
Step 5: Remove the eggplants and garlic from the oven. Carefully squeeze the softened garlic from the skins into the miso glaze and stir to combine.
Step 6: Brush the miso-garlic glaze generously over the eggplant flesh, then return to the oven for 8-10 minutes until glaze bubbles and caramelizes.
Step 7: Drizzle 1 tbsp sesame oil over the finished eggplants, sprinkle with 3 thinly sliced scallions and 1 tsp toasted sesame seeds before serving.