Miso-Glazed Eggplant with Sesame Scallion Sauce

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Roasted eggplant slices glazed with a savory miso sauce, finished with a fragrant sesame scallion drizzle for a rich umami punch. This japanese-inspired vegetarian (vegetarian) ready in about 40 minutes blends (about 1 lb) large eggplant, white miso paste, mirin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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: 30 min Serves 3 Japanese cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Cut 1 large eggplant into 1/2-inch thick slices and arrange on a parchment-lined baking sheet. Brush both sides with 2 tbsp vegetable oil.
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp brown sugar until smooth.
  3. Step 3: Brush the miso glaze generously over the top side of the eggplant slices.
  4. Step 4: Roast eggplant for 20 minutes until tender and caramelized, then flip slices, brush the other side with remaining glaze, and roast 10 minutes more until golden.
  5. Step 5: Meanwhile, combine 3 thinly sliced scallion stalks, 1 tbsp toasted sesame oil, and 1 tsp sesame seeds in a small bowl.
  6. Step 6: Arrange eggplant on a serving plate and drizzle the sesame scallion sauce over the top before serving warm.

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Frequently asked questions

How long does Miso-Glazed Eggplant with Sesame Scallion Sauce take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Miso-Glazed Eggplant with Sesame Scallion Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Miso-Glazed Eggplant with Sesame Scallion Sauce?

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 Sauce 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 Scallion Sauce 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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