Roasted Lemon Irvine Eggplant with Miso Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender roasted eggplant slices brushed with a sweet-savory miso glaze and finished with sesame seeds and scallions for a flavorful side dish. This japanese-inspired vegetarian (vegetarian) ready in about 35 minutes pairs white miso paste, mirin, sake for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.

Prep: 10 min Cook: 25 min Serves 4 Japanese cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Arrange 2 medium eggplants sliced into 1/2-inch thick rounds on a rimmed baking sheet and brush both sides with 2 tablespoons vegetable oil. Sprinkle 1/2 teaspoon salt evenly over the slices.
  2. Step 2: Roast eggplants in the oven for 20 minutes, flipping halfway through, until tender and golden at the edges.
  3. Step 3: While eggplants roast, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon sake, 1 teaspoon sugar, and 1 tablespoon sesame oil in a small bowl until smooth.
  4. Step 4: Remove eggplants from oven and brush the miso glaze generously on one side of each slice. Return to oven and broil for 3-4 minutes until glaze bubbles and caramelizes.
  5. Step 5: Sprinkle with 1 teaspoon toasted sesame seeds and 2 thinly sliced scallions before serving warm.

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Frequently asked questions

How long does Roasted Lemon Irvine Eggplant with Miso Glaze 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 Roasted Lemon Irvine Eggplant with Miso Glaze?

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 Roasted Lemon Irvine Eggplant with Miso Glaze?

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 Roasted Lemon Irvine Eggplant with Miso Glaze 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 Roasted Lemon Irvine Eggplant with Miso Glaze 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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