Miso-Roasted Eggplant with Sesame and Scallions
Velvety eggplant roasted until golden, coated in savory miso glaze, topped with toasted sesame seeds and fresh scallions for nutty, umami depth. This japanese-inspired sheet pan ready in about 35 minutes pairs large, sliced 1/2-inch thick eggplant, tablespoons white miso paste, tablespoons rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 1/2-inch thick eggplant
- 3 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 2 tablespoons sesame oil
- 1/4 cup toasted sesame seeds
- 3, sliced into 1-inch pieces scallions
- 1 teaspoon sesame oil
Instructions
- Step 1: Preheat oven to 400°F. In a small bowl, whisk 3 tablespoons white miso paste, 2 tablespoons rice vinegar, and 1 tablespoon sugar until smooth.
- Step 2: Place 2 large sliced eggplant on a parchment-lined baking sheet. Brush both sides with 2 tablespoons sesame oil, then coat evenly with miso mixture.
- Step 3: Sprinkle 1/4 cup toasted sesame seeds over eggplant, pressing gently to adhere.
- Step 4: Roast in oven for 20-25 minutes, flipping halfway through, until eggplant is tender and edges are golden brown.
- Step 5: Remove from oven, sprinkle with 3 sliced scallions, and drizzle with 1 teaspoon sesame oil. Serve warm.
Frequently asked questions
How long does Miso-Roasted Eggplant with Sesame and Scallions take to make?
Total time is about 35 minutes (10 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 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 tablespoons white miso paste from drying out.
Can I substitute ingredients in Miso-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-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.
What goes well with Miso-Roasted Eggplant with Sesame and Scallions?
Japanese sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my in-laws who are Japanese; they said it’s better than my mom’s version. The scallions were a must.
- ★★★★★
Classic Japanese flavors elevated by the sesame crunch. Roasted it with broccoli for a complete meal—zero leftovers.
- ★★★★★
The miso glaze caramelized perfectly on the eggplant—my kids actually ate their veggies! So simple for a weeknight dinner.
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