Sheet Pan Miso-Glazed Eggplant with Sesame Seeds

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender roasted eggplant slices brushed with a savory miso glaze and topped with toasted sesame seeds for a comforting vegetarian dish. This Japanese-inspired vegetarian recipe, ready in about 35 minutes, pairs large eggplants, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 (about 1.5 lbs) large eggplants
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 1 tbsp toasted sesame seeds
• 2 stalks thinly sliced (optional) scallions

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Cut 2 large eggplants into 1/2-inch thick lengthwise slices and arrange them on a rimmed baking sheet.
2. 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 2 tbsp vegetable oil until smooth.
3. Step 3: Brush the miso glaze evenly over both sides of the eggplant slices using a pastry brush.
4. Step 4: Roast eggplants in the preheated oven for 20-25 minutes, flipping halfway through, until tender and caramelized at the edges.
5. Step 5: Remove from oven and sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced scallions over the eggplants before serving warm.