Sheet Pan Miso-Glazed Eggplant with Sesame Scallions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender roasted eggplant slices brushed with a rich miso glaze, topped with toasted sesame seeds and fresh scallions for a savory umami-packed side or main. This Japanese-inspired vegetarian recipe, ready in about 35 minutes, pairs eggplant, white miso paste, soy sauce 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

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Instructions

  1. Step 1: Preheat your oven to 425°F. Arrange 2 medium eggplant slices, each 1/2-inch thick, on a rimmed baking sheet lined with parchment paper. Brush both sides lightly with 2 tbsp olive oil and sprinkle 1/4 tsp black pepper evenly.
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp honey, and 2 tsp sesame oil until smooth and glossy.
  3. Step 3: Brush the miso glaze generously over the top of each eggplant slice. Roast in the oven for 20-25 minutes, flipping once halfway through, until the eggplant is tender and the glaze is caramelized and fragrant.
  4. Step 4: Remove the eggplant from the oven and immediately sprinkle 3 thinly sliced scallions and 2 tbsp toasted sesame seeds over the top. Serve warm as a savory side or vegetarian main.

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