Sake-Glazed Miso Eggplant with Sesame and Scallions

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

Roasted eggplant glazed with a savory miso and sake sauce, finished with toasted sesame seeds and fresh scallions for a rich umami-packed side or vegetarian main. This japanese-inspired vegetarian ready in about 55 minutes pairs large eggplants, white miso paste, sake for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 15 min Cook: 40 min Serves 4 Japanese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Cut 2 large eggplants in half lengthwise. Score the flesh in a diamond pattern about 1/2 inch apart. Brush each half generously with 2 tbsp vegetable oil and place cut side up on a baking sheet.
  2. Step 2: Roast the eggplants for 25-30 minutes until flesh is soft and edges begin to brown.
  3. Step 3: While eggplants roast, whisk together 3 tbsp white miso paste, 2 tbsp sake, 1 tbsp mirin, 1 tbsp soy sauce, 1 tbsp brown sugar, 2 tsp sesame oil, 1 tsp grated fresh ginger, and 1 minced garlic clove in a small bowl until smooth.
  4. Step 4: Remove eggplants from oven and brush the miso-sake glaze evenly over the cut surfaces. Return to oven and broil on high for 3-5 minutes until glaze bubbles and caramelizes.
  5. Step 5: Remove from oven, sprinkle 2 tbsp toasted sesame seeds and 3 thinly sliced scallions over the glazed eggplants. Serve warm as a savory vegetarian entrée or side.

Frequently asked questions

How long does Sake-Glazed Miso Eggplant with Sesame and Scallions take to make?

Total time is about 55 minutes (15 min prep + 40 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 Sake-Glazed Miso 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 large eggplants from drying out.

Can I substitute ingredients in Sake-Glazed Miso 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 Sake-Glazed Miso 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.

Is Sake-Glazed Miso Eggplant with Sesame and Scallions 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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