Miso-Glazed Eggplant with Toasted Sesame Dust

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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.

Broiled eggplant slices glazed with savory miso and topped with a toasted sesame and sea salt dust for a smoky, nutty finish. This Japanese-inspired vegetarian recipe, ready in about 22 minutes, pairs eggplant, 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 3, 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: 12 min Serves 3 Japanese cuisine 180 cal/serving

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Ingredients

1 large, sliced into 1/2-inch rounds eggplant
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
2 tbsp sesame seeds
1/2 tsp sea salt flakes
1 tbsp vegetable oil

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Instructions

Step 1: Preheat your broiler on high and lightly brush 1 large sliced eggplant rounds with 1 tbsp vegetable oil on both sides.
Step 2: Arrange the eggplant slices on a foil-lined baking sheet and broil for 4-5 minutes until the edges begin to soften and brown.
Step 3: Meanwhile, in a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, and 1 tbsp soy sauce until smooth.
Step 4: Flip the eggplant slices and spread a thin layer of the miso glaze evenly over the cut side of each slice.
Step 5: Return the eggplant to the broiler and cook for another 5-6 minutes until the glaze bubbles and caramelizes.
Step 6: While the eggplant broils, toast 2 tbsp sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant and golden, then mix with 1/2 tsp sea salt flakes to create the sesame dust.
Step 7: Remove the broiled eggplant from the oven, sprinkle the toasted sesame dust generously over the glazed tops, and serve immediately.