Miso-Glazed Roasted Eggplant

By AislePrompt Editorial · ·

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.

Roasted eggplant halves brushed with a savory-sweet miso glaze that caramelizes beautifully under the broiler. This Japanese-inspired vegetarian recipe (gluten free), 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 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Cut 2 medium Japanese eggplants in half lengthwise and score the flesh in a diamond pattern about 1/2 inch deep. Brush each half with 1 tbsp vegetable oil.
  2. Step 2: Place eggplants cut side up on a baking sheet and roast for 20 minutes until flesh is tender.
  3. Step 3: While eggplant roasts, combine 3 tbsp white miso paste, 1 tbsp mirin, 1 tbsp sake, and 1 tsp sugar in a small bowl until smooth.
  4. Step 4: Remove eggplants from oven, spread the miso glaze evenly over each cut surface.
  5. Step 5: Switch oven to broil on high and return eggplants to the oven for 3-5 minutes until the glaze bubbles and caramelizes — watch carefully to avoid burning.
  6. Step 6: Remove from oven and sprinkle with 1 tsp toasted sesame seeds and 2 finely sliced scallions before serving warm.

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