Miso-Glazed Roasted Eggplant with Sesame and Scallions
Eggplant roasted until tender and glazed with savory miso, finished with toasted sesame seeds. This japanese-inspired vegetarian (vegetarian, gluten-free) ready in about 45 minutes pairs white miso paste, rice vinegar, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 large, sliced into 1/2-inch rounds eggplant
- 3 tbsp white miso paste
- 2 tbsp rice vinegar
- 2 tbsp mirin
- 1 tbsp sesame oil
- 1 tbsp honey
- 2, thinly sliced green onions
- 1 tsp sesame seeds
Instructions
- Step 1: Preheat oven to 400°F. Arrange 2 large eggplants (sliced into 1/2-inch rounds) in a single layer on a parchment-lined baking sheet.
- Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 2 tbsp mirin, 1 tbsp sesame oil, and 1 tbsp honey until smooth.
- Step 3: Brush the miso mixture evenly over all eggplant slices, coating each piece thoroughly.
- Step 4: Roast for 25-30 minutes until eggplant is tender and glaze is bubbly and slightly caramelized.
- Step 5: Remove from oven and sprinkle with 2 thinly sliced green onions and 1 tsp sesame seeds before serving.
Frequently asked questions
How long does Miso-Glazed Roasted Eggplant with Sesame and Scallions take to make?
Total time is about 45 minutes (15 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 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 white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Roasted Eggplant with 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 Roasted Eggplant with 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 Roasted Eggplant with Sesame and Scallions vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So simple and flavorful, I'll make it again this week.
- ★★★★★
The sesame and scallions really elevated the dish.
- ★★★★★
Made this for a dinner party and everyone asked for the recipe.
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