Miso-Glazed Eggplant with Toasted Sesame and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted eggplant brushed with a savory-sweet miso glaze, garnished with toasted sesame seeds and fresh scallions for umami-rich flavor. This Japanese-inspired vegetarian recipe, ready in about 40 minutes, pairs large 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 140 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: 30 min Serves 4 Japanese cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F. Score the flesh of 2 halved large Japanese eggplants in a diamond pattern, being careful not to pierce the skin. Brush each half with 2 tbsp vegetable oil.
  2. Step 2: Place the eggplants cut side up on a baking sheet and roast for 20 minutes until the flesh is soft and golden.
  3. Step 3: While eggplants roast, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp sugar in a small bowl until smooth and combined.
  4. Step 4: After 20 minutes, remove the eggplants and generously brush the miso glaze over the cut surfaces. Return to the oven and broil on high for 3-5 minutes until the glaze bubbles and caramelizes.
  5. Step 5: Remove from oven and sprinkle 3 thinly sliced scallions, 1 tbsp toasted sesame seeds, and 1/4 tsp black pepper over the eggplants. Serve warm as a savory side or vegetarian main.

Frequently asked questions

How long does Miso-Glazed Eggplant with Toasted Sesame and Scallions 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 Scallions?

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 large japanese eggplants from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant with Toasted Sesame and Scallions?

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 Scallions 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 Scallions 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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