Miso-Glazed Eggplant with Sesame and Scallions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Roasted eggplant halves brushed with a savory miso glaze, topped with toasted sesame seeds and fresh scallions for a simple umami-packed side dish. This Japanese-inspired comfort-food recipe (vegetarian), ready in about 35 minutes, pairs 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 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.

Prep: 10 min Cook: 25 min Serves 4 Japanese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Cut 2 medium Japanese eggplants in half lengthwise and score the flesh in a crisscross pattern about 1/4-inch deep. Brush each half with 1 tbsp vegetable oil and place cut-side up on a baking sheet.
  2. Step 2: Roast the eggplants for 20 minutes until tender and edges start to brown.
  3. Step 3: While eggplants roast, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar until smooth and glossy.
  4. Step 4: Remove eggplants from oven and brush the miso glaze evenly over the cut sides. Return to oven and broil for 3-4 minutes until the glaze bubbles and caramelizes.
  5. Step 5: Sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced scallion stalks over the glazed eggplants. Serve warm as a flavorful side dish.

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