Miso-Roasted Eggplant with Scallion and Sesame Dressing

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Oven-roasted eggplant glazed with a savory miso sauce, finished with a bright scallion and toasted sesame seed dressing. This japanese-inspired vegetarian (vegetarian) ready in about 45 minutes blends medium, halved lengthwise eggplants, white miso paste, mirin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 35 min Serves 4 Japanese cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Score the flesh of 2 medium halved eggplants in a crosshatch pattern, then brush with 1 tbsp vegetable oil. Place cut side up on a baking sheet and roast for 25 minutes until tender and golden.
  2. Step 2: Meanwhile, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar until smooth.
  3. Step 3: Remove eggplants from oven and brush the miso glaze evenly over the flesh. Return to oven and roast for an additional 10 minutes until caramelized.
  4. Step 4: In a small bowl, combine 1 tbsp sesame oil, 3 thinly sliced scallions, and 2 tbsp toasted sesame seeds for the dressing. Spoon this over the roasted eggplants before serving.

Equipment for this recipe

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Frequently asked questions

How long does Miso-Roasted Eggplant with Scallion and Sesame Dressing take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Miso-Roasted Eggplant with Scallion and Sesame Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

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-Roasted Eggplant with Scallion and Sesame Dressing 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-Roasted Eggplant with Scallion and Sesame Dressing 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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