Miso-Glazed Eggplant with Sesame and Scallion Salad
Slices of tender eggplant brushed with a savory-sweet miso glaze, broiled until caramelized, served with a refreshing sesame and scallion salad. This japanese-inspired vegetarian (vegetarian) ready in about 20 minutes pairs white miso paste, mirin, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, 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, sliced lengthwise into 1/2-inch thick pieces Japanese eggplants
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 3 stalks, thinly sliced green onions
- 1 tbsp toasted sesame seeds
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1 tbsp vegetable oil
Instructions
- Step 1: Preheat broiler to high. In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sugar, and 1 tsp sesame oil until smooth.
- Step 2: Arrange 2 sliced Japanese eggplants on a baking sheet lined with foil and brush the top side generously with the miso glaze.
- Step 3: Broil the eggplant for 6-8 minutes until the glaze is bubbly and caramelized, watching closely to prevent burning.
- Step 4: Meanwhile, in a medium bowl, combine 3 thinly sliced green onions, 1 tbsp toasted sesame seeds, 1 tbsp rice vinegar, 1 tsp grated fresh ginger, and 1 tbsp vegetable oil. Toss to create a refreshing salad.
- Step 5: Remove eggplants from oven and let cool slightly. Serve warm topped with the sesame and scallion salad.
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 Salad take to make?
Total time is about 20 minutes (10 min prep + 10 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 Salad?
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 white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant with Sesame and Scallion Salad?
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 Salad for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Salad 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.
