Miso-Glazed Eggplant with Sesame and Scallions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Eggplant slices are roasted until creamy and glazed with a savory-sweet miso sauce, finished with toasted sesame seeds and fresh scallions. This japanese-inspired vegetarian (gluten-free) ready in about 35 minutes pairs large eggplant, miso paste, mirin 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.

★ 3.3 (10 ratings) Prep: 10 min Cook: 25 min Serves 4 Japanese cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Slice 2 large eggplants into 1/2-inch thick rounds, brush both sides with 1 tsp sesame oil, and arrange on a baking sheet.
  2. Step 2: Whisk 3 tbsp miso paste, 1 tbsp mirin, and 1 tsp rice vinegar in a small bowl until smooth. Brush half over eggplant slices.
  3. Step 3: Roast for 20 minutes, then brush with remaining sauce. Sprinkle 1 tsp sesame seeds over top and return to oven for 5 minutes until edges are golden.
  4. Step 4: Sauté 3 sliced scallions in 1 tsp sesame oil over medium heat for 2 minutes until slightly wilted.
  5. Step 5: Arrange roasted eggplant on a plate, top with scallions, and drizzle any pan juices over the top.

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Frequently asked questions

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

Total time is about 35 minutes (10 min prep + 25 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 Scallions?

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 large eggplant from drying out.

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

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 Scallions 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 Scallions 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.

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