Miso-Glazed Roasted Eggplant with Scallion and Sesame

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

Roasted eggplant brushed with a savory miso glaze, topped with fresh scallions and toasted sesame seeds for a rich umami vegetarian side. This japanese-inspired vegetarian (vegetarian) ready in about 40 minutes pairs large eggplant, halved lengthwise, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Using a paring knife, score the flesh of 1 large eggplant half in a diamond pattern about 1/4-inch deep.
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp honey, and 1 tbsp sesame oil until smooth.
  3. Step 3: Brush the miso glaze generously over the scored flesh of the eggplant halves.
  4. Step 4: Drizzle 1 tbsp vegetable oil over the skin side of the eggplant and place halves cut-side up on a foil-lined baking sheet.
  5. Step 5: Roast for 25-30 minutes until the eggplant is tender and caramelized around the edges.
  6. Step 6: Remove from oven and sprinkle with 3 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving warm.

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Frequently asked questions

How long does Miso-Glazed Roasted Eggplant with Scallion and Sesame 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 Roasted Eggplant with Scallion and Sesame?

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 white miso paste from drying out.

Can I substitute ingredients in Miso-Glazed Roasted Eggplant with Scallion and Sesame?

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 Roasted Eggplant with Scallion and Sesame for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Roasted Eggplant with Scallion and Sesame 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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