Sheet Pan Miso-Glazed Eggplant with Scallions
Roasted eggplant slices brushed with a savory miso glaze and topped with fresh scallions for a simple, umami-rich side dish. This japanese-inspired vegetarian ready in about 30 minutes pairs medium eggplants, white miso paste, mirin 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.
Ingredients
- 2 medium eggplants
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 3, thinly sliced scallions
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Preheat oven to 425°F. Slice 2 medium eggplants into 1/2-inch thick rounds and arrange them evenly on a rimmed baking sheet.
- Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 tsp sesame oil until smooth and glossy.
- Step 3: Using a brush or spoon, coat each eggplant slice generously with the miso glaze, then roast in the oven for 20 minutes until tender and caramelized around the edges.
- Step 4: Remove the sheet pan from the oven and sprinkle 3 thinly sliced scallions and 1 tbsp toasted sesame seeds over the glazed eggplants. Serve warm.
Frequently asked questions
How long does Sheet Pan Miso-Glazed Eggplant with Scallions take to make?
Total time is about 30 minutes (10 min prep + 20 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 Sheet Pan Miso-Glazed Eggplant with 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 medium eggplants from drying out.
Can I substitute ingredients in Sheet Pan Miso-Glazed Eggplant with 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 Sheet Pan Miso-Glazed Eggplant with 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 Sheet Pan Miso-Glazed Eggplant with Scallions?
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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Equipment for this recipe
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