Miso-Glazed Eggplant with Scallions and Sesame Seeds

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender roasted eggplant brushed with a savory miso glaze, garnished with scallions and nutty sesame seeds for an umami-packed vegetarian dish. This Japanese-inspired Mother’s Day recipe (vegetarian), ready in about 35 minutes, pairs large eggplant, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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.

Ingredients

• 1, cut into 1/2-inch thick slices large eggplant
• 3 tbsp white miso paste
• 1 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp sesame oil
• 3, thinly sliced scallions
• 2 tsp toasted sesame seeds
• 2 tbsp vegetable oil

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 400°F. Brush 1 large eggplant slices (cut into 1/2-inch thick rounds) on both sides with 2 tbsp vegetable oil and place on a baking sheet.
2. Step 2: Roast the eggplant slices for 20 minutes, flipping halfway through until tender and golden at the edges.
3. Step 3: Meanwhile, whisk together 3 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, 1 tsp sugar, and 1 tbsp sesame oil until smooth.
4. Step 4: Remove eggplant from oven and brush each slice generously with the miso glaze. Return to oven and broil on high for 3-4 minutes until the glaze bubbles and caramelizes.
5. Step 5: Transfer to a platter and sprinkle with 3 thinly sliced scallions and 2 tsp toasted sesame seeds. Serve warm as a vegetarian main or side.