Miso-Roasted Eggplant with Scallion Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Tender eggplant slices glazed with savory miso and roasted until caramelized, served with a bright scallion vinaigrette for a simple vegetarian meal. This japanese-inspired vegetarian (vegetarian, gluten-free) ready in about 45 minutes pairs large eggplant, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 eggplant
• 3 tbsp white miso paste
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp water
• 4 scallions
• 1 tbsp toasted sesame seeds
• 1/4 cup olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 tsp soy sauce

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Slice 2 large eggplants into 1/2-inch thick rounds and arrange on a parchment-lined baking sheet. Brush with 1/4 cup olive oil, then sprinkle with 1/4 tsp salt and 1/8 tsp black pepper.
2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 2 tbsp water until smooth; evenly brush this mixture over all eggplant slices.
3. Step 3: Roast for 25-30 minutes, flipping halfway, until edges are golden and eggplants are tender when pierced.
4. Step 4: While roasting, prepare vinaigrette: combine 2 tbsp olive oil, 1 tbsp rice vinegar, 1/2 tsp soy sauce, and 2 tbsp chopped white scallion parts in a small bowl, whisking until emulsified.
5. Step 5: Transfer roasted eggplant to a plate, drizzle with vinaigrette, and sprinkle with 2 tbsp chopped green scallion parts and 1 tbsp toasted sesame seeds.