Miso-Glazed Eggplant with Sesame and Scallion Garnish
Eggplant roasted until golden, then coated in a savory-sweet miso glaze and finished with toasted sesame seeds and fresh scallions. This japanese-inspired vegetarian (gluten-free) ready in about 45 minutes pairs medium, cut into 1-inch cubes eggplant, teaspoon olive oil, tablespoon rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 2 medium, cut into 1-inch cubes eggplant
- 1 teaspoon olive oil
- 1 tablespoon rice vinegar
- 2 tablespoons white miso paste
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 cloves, minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 3, thinly sliced scallions
- 1 teaspoon sesame seeds
Instructions
- Step 1: Preheat oven to 425°F. Toss eggplant cubes with 1 teaspoon olive oil and spread in a single layer on a baking sheet. Roast for 25 minutes, flipping halfway through, until golden and tender.
- Step 2: While eggplant roasts, whisk together rice vinegar, miso paste, honey, sesame oil, minced garlic, grated ginger, and soy sauce in a small bowl until smooth.
- Step 3: Remove eggplant from oven and brush generously with miso glaze. Return to oven and bake for 5 more minutes until glaze bubbles and caramelizes.
- Step 4: Transfer to a serving dish and sprinkle with sliced scallions and toasted sesame seeds. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant with Sesame and Scallion Garnish take to make?
Total time is about 45 minutes (15 min prep + 30 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 Sesame and Scallion Garnish?
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 teaspoon olive oil from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant with Sesame and Scallion Garnish?
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 Sesame and Scallion Garnish 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 Sesame and Scallion Garnish gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
