Miso-Glazed Eggplant with Sesame Rice and Scallions
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 (vegetarian) ready in about 40 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 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
Instructions
- 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.
- 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.
- Step 3: Roast the eggplants in the oven for 25 minutes until tender and caramelized at the edges.
- 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.
- Step 5: Fluff the cooked rice with a fork and stir in 1 tablespoon toasted sesame oil and 1 tablespoon sesame seeds.
- 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.
Frequently asked questions
How long does Miso-Glazed Eggplant with Sesame Rice and Scallions take to make?
Total time is about 40 minutes (10 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 Rice 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 white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant with Sesame Rice 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 Rice and Scallions 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 Rice and Scallions 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.
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