Miso-Glazed Eggplant with Scallion and Ginger Dressing

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

Broiled eggplant brushed with a savory-sweet miso glaze, topped with a fresh scallion and ginger dressing that adds brightness and spice. This japanese-inspired vegetarian ready in about 22 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 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.

★ 4.4 (12 ratings) Prep: 10 min Cook: 12 min Serves 2 Japanese cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the broiler on high. Cut 2 medium Japanese eggplants in half lengthwise and score the flesh in a diamond pattern about 1/2-inch apart.
  2. Step 2: In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon sake, and 1 teaspoon sugar until smooth.
  3. Step 3: Brush the miso glaze generously over the cut sides of the eggplants. Place them cut side up on a foil-lined baking sheet.
  4. Step 4: Broil the eggplants 6-8 inches from the heat source for 8-10 minutes until the glaze bubbles and the edges begin to caramelize.
  5. Step 5: Meanwhile, finely slice 3 scallions and mince 1 tablespoon fresh ginger. In a small bowl, combine the scallions, ginger, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil.
  6. Step 6: Remove eggplants from the oven and spoon the scallion-ginger dressing over the top. Serve warm.

Frequently asked questions

How long does Miso-Glazed Eggplant with Scallion and Ginger Dressing take to make?

Total time is about 22 minutes (10 min prep + 12 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 Eggplant with Scallion and Ginger Dressing?

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 Miso-Glazed Eggplant with Scallion and Ginger Dressing?

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 Eggplant with Scallion and Ginger Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Eggplant with Scallion and Ginger Dressing vegetarian?

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

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