Miso-Glazed Eggplant with Sesame-Scallion Rice
Velvety eggplant glazed in sweet-savory miso sauce, paired with nutty sesame rice for a dish that's the best you'll make all week. This japanese-inspired vegetarian (gluten-free) ready in about 30 minutes pairs white miso paste, rice vinegar, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 2 medium, sliced into 1/2-inch rounds eggplant
- 3 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp toasted sesame oil
- 3 cups cooked white rice
- 4, thinly sliced scallions
- 1 tbsp sesame seeds
- 2 tbsp vegetable oil
Instructions
- Step 1: Whisk miso paste, rice vinegar, sugar, and sesame oil until smooth. Brush half the glaze over eggplant slices and let sit for 10 minutes.
- Step 2: Heat vegetable oil in a skillet over medium-high heat. Add eggplant in a single layer and cook for 3-4 minutes per side until golden and tender, brushing with remaining glaze during cooking.
- Step 3: Gently fold cooked rice with scallions and sesame seeds in a bowl until evenly distributed and fragrant.
- Step 4: Serve glazed eggplant atop sesame rice, drizzling any pan sauce over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant with Sesame-Scallion Rice take to make?
Total time is about 30 minutes (12 min prep + 18 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-Scallion Rice?
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-Scallion Rice?
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-Scallion Rice 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-Scallion Rice 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.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
