Miso-Glazed Eggplant with Toasted Sesame and Scallion
Roasted eggplant halves brushed with a sweet-savory miso glaze, topped with toasted sesame seeds and fresh scallions for a flavorful Japanese side dish. This japanese-inspired vegetarian (vegetarian side) ready in about 40 minutes pairs medium eggplants, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 eggplants
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp toasted sesame seeds
- 2 tbsp scallions, thinly sliced
- 1 tbsp vegetable oil
Instructions
- Step 1: Preheat oven to 400°F (200°C). Cut 2 medium eggplants in half lengthwise and score the flesh in a diamond pattern without piercing the skin. Brush each half generously with 1 tbsp vegetable oil.
- Step 2: Place the eggplants cut side up on a baking sheet lined with parchment paper. Roast for 25 minutes until soft and slightly browned.
- Step 3: While the eggplants roast, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sugar, and 1 tbsp soy sauce in a small bowl until smooth.
- Step 4: Remove eggplants from the oven and brush the miso glaze evenly over the cut sides. Return to the oven and broil on high for 3-5 minutes until the glaze bubbles and darkens.
- Step 5: Remove from oven and sprinkle with 1 tbsp toasted sesame seeds and 2 tbsp thinly sliced scallions. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant with Toasted Sesame and Scallion 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 Toasted Sesame and Scallion?
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 medium eggplants from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant with Toasted Sesame and Scallion?
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 Toasted Sesame and Scallion 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 Toasted Sesame and Scallion vegetarian side?
Yes — this recipe is tagged vegetarian side based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
