Sesame-Miso Roasted Eggplant with Scallions and Chili Flakes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Roasted eggplant slices glazed with a savory miso-sesame dressing, topped with scallions and a touch of chili flakes for gentle heat. This japanese-inspired vegetarian ready in about 35 minutes pairs white miso paste, sesame oil, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 3, 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 3 Japanese cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange 2 medium eggplant slices (about 1 lb total) in a single layer and brush both sides with 1 tbsp vegetable oil.
  2. Step 2: Roast eggplant in the oven for 20 minutes, flipping halfway, until tender and golden brown at the edges.
  3. Step 3: Meanwhile, whisk together 2 tbsp white miso paste, 2 tbsp sesame oil, 1 tbsp soy sauce, 1 tsp honey, 1 clove minced garlic, and 1/2 tsp red chili flakes in a small bowl until smooth.
  4. Step 4: Remove eggplant from oven and brush generously with the miso-sesame glaze on both sides.
  5. Step 5: Return to oven and roast for an additional 5 minutes until the glaze is slightly caramelized.
  6. Step 6: Transfer to a serving plate and sprinkle with 3 tbsp sliced scallions and 1 tbsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Sesame-Miso Roasted Eggplant with Scallions and Chili Flakes 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 Sesame-Miso Roasted Eggplant with Scallions and Chili Flakes?

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 Sesame-Miso Roasted Eggplant with Scallions and Chili Flakes?

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 Sesame-Miso Roasted Eggplant with Scallions and Chili Flakes for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sesame-Miso Roasted Eggplant with Scallions and Chili Flakes?

Japanese vegetarian 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.

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