Miso-Glazed Eggplant with Sesame Seeds

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 developed and reviewed.

Tender roasted eggplant brushed with a savory-sweet homemade miso glaze and sprinkled with toasted sesame seeds. This Asian fusion recipe, 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

2 medium, halved lengthwise Japanese eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp sake
1 tbsp granulated sugar
1 tbsp sesame oil
2 tbsp toasted sesame seeds
2, thinly sliced scallions

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Instructions

Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Place 2 halved Japanese eggplants cut side up on the baking sheet. Brush the cut surfaces evenly with 1 tbsp sesame oil.
Step 3: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp granulated sugar until smooth.
Step 4: Generously spread the miso glaze over the cut sides of the eggplant halves.
Step 5: Roast the eggplants in the preheated oven for 20-25 minutes until the flesh is tender and the glaze is caramelized and bubbly.
Step 6: Remove from oven and sprinkle 2 tbsp toasted sesame seeds and 2 thinly sliced scallions over the top before serving warm.