Miso-Glazed Eggplant with Sesame Rice and Scallions

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Roasted eggplant brushed with a savory miso glaze served over fluffy sesame-infused rice and topped with fresh scallions for a satisfying vegetarian meal. This Japanese-inspired vegetarian recipe, ready in about 40 minutes, pairs Japanese eggplants, halved lengthwise, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 Japanese eggplants, halved lengthwise
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 tbsp vegetable oil
• 1 cup uncooked jasmine rice
• 1 1/4 cups water
• 1 tbsp toasted sesame oil
• 1 tbsp sesame seeds
• 3 stalks scallions, thinly sliced
• 1/4 tsp (optional) red chili flakes

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 425°F (220°C). In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon soy sauce, and 1 tablespoon honey until smooth.
2. Step 2: Brush 2 medium Japanese eggplants halved lengthwise generously with 2 tablespoons vegetable oil and place cut side up on a baking sheet. Spread the miso glaze evenly over the cut surfaces.
3. Step 3: Roast the eggplants in the oven for 25 minutes until tender and caramelized at the edges.
4. Step 4: Meanwhile, rinse 1 cup uncooked jasmine rice under cold water until water runs clear. Combine rinsed rice and 1 1/4 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.
5. Step 5: Fluff the cooked rice with a fork and stir in 1 tablespoon toasted sesame oil and 1 tablespoon sesame seeds.
6. Step 6: Serve the roasted miso-glazed eggplant over the sesame rice, garnished with 3 thinly sliced scallions and a sprinkle of 1/4 teaspoon red chili flakes if desired.