Miso-Glazed Eggplant with Soy-Lime Dressing

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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 glazed with a sweet miso sauce and served with a tertiary soy-lime dressing bursting with umami and brightness. This Japanese recipe, ready in about 40 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 2, 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: 30 min Serves 2 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 brown sugar
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp rice vinegar
1 tbsp sesame oil
2 stalks, thinly sliced scallions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Preheat oven to 425°F (220°C). Score the flesh of 2 halved Japanese eggplants in a crosshatch pattern, being careful not to pierce the skin.
Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, and 1 tbsp brown sugar until smooth. Brush this glaze generously over the cut sides of the eggplants.
Step 3: Place the eggplants cut side up on a lined baking sheet and roast for 25-30 minutes until the flesh is soft and caramelized at the edges.
Step 4: Meanwhile, in another bowl, combine 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp rice vinegar, and 1 tbsp sesame oil to make the tertiary soy-lime dressing.
Step 5: Remove the eggplants from the oven and drizzle with the soy-lime dressing. Garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving.