Miso-Roasted Eggplant with Sesame and Green Onions

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

Eggplant roasted in a savory miso glaze, toasted with sesame seeds and fresh green onions for a simple vegetarian side or main. This japanese-inspired vegetarian (gluten-free) ready in about 40 minutes pairs 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 157 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.

★ 4.3 (12 ratings) Prep: 15 min Cook: 25 min Serves 4 Japanese cuisine 157 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tbsp sesame oil in a small bowl until smooth.
  2. Step 2: Place eggplant cubes on a parchment-lined baking sheet. Drizzle with the miso mixture and toss to coat evenly.
  3. Step 3: Roast for 25 minutes, stirring once halfway through, until eggplant is tender and golden at edges.
  4. Step 4: Remove from oven and sprinkle with 1/4 cup toasted sesame seeds and 4 thinly sliced green onions. Serve warm with optional chopped cilantro.

Frequently asked questions

How long does Miso-Roasted Eggplant with Sesame and Green Onions take to make?

Total time is about 40 minutes (15 min prep + 25 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-Roasted Eggplant with Sesame and Green Onions?

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 eggplant from drying out.

Can I substitute ingredients in Miso-Roasted Eggplant with Sesame and Green Onions?

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 Sesame and Green Onions 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 Sesame and Green Onions vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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