Miso-Glazed Eggplant with Scallion and Sesame Rice

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

Roasted eggplant coated in a savory-sweet miso glaze, served atop fluffy rice infused with scallions and toasted sesame seeds. This japanese-inspired vegetarian (vegetarian) ready in about 50 minutes pairs medium 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 290 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: 40 min Serves 4 Japanese cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Cut 2 medium Japanese eggplants in half lengthwise. Score the flesh in a crosshatch pattern about 1/2-inch deep. Brush the cut sides with 1 tbsp vegetable oil and place cut side up on a baking sheet.
  2. Step 2: Roast eggplants for 20 minutes until soft and golden around edges.
  3. Step 3: Meanwhile, in a small saucepan, combine 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sugar, and 1 tbsp vegetable oil over low heat. Stir until smooth and slightly thickened, about 3 minutes.
  4. Step 4: Remove eggplants from oven and brush the miso glaze generously over the cut sides. Return to oven and broil on high for 3-4 minutes until the glaze bubbles and caramelizes.
  5. Step 5: While eggplants finish, rinse 1 cup sushi rice until water runs clear. Combine rice and 1 1/4 cups water in a pot, bring to a boil, then cover and reduce heat to low. Simmer for 18 minutes until rice is tender.
  6. Step 6: Remove rice from heat, fluff with a fork, and stir in 3 thinly sliced scallions and 1 tbsp toasted sesame seeds.
  7. Step 7: Serve the miso-glazed eggplants on a bed of scallion sesame rice, spooning any extra glaze from the pan over the top.

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Frequently asked questions

How long does Miso-Glazed Eggplant with Scallion and Sesame Rice take to make?

Total time is about 50 minutes (10 min prep + 40 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 Sesame Rice?

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 japanese eggplants from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant with Scallion and Sesame Rice?

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 Sesame Rice 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 Eggplant with Scallion and Sesame Rice 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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