Spicy Miso-Glazed Eggplant with Sesame and Scallions
Roasted eggplant halves slathered in a spicy, umami-rich miso glaze topped with toasted sesame seeds and fresh scallions. This Japanese-inspired vegetarian recipe, ready in about 45 minutes, pairs large eggplants, white miso paste, 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 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, halved lengthwise large eggplants
- 3 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sriracha
- 1 tbsp honey
- 2 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 2, thinly sliced scallions
- 2 tbsp vegetable oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat the oven to 425°F. Brush 2 halved large eggplants with 2 tbsp vegetable oil and score the flesh in a diamond pattern about 1/2 inch apart.
- Step 2: Roast the eggplants cut side up on a baking sheet for 25 minutes until the flesh is tender and starting to brown.
- Step 3: While roasting, whisk together 3 tbsp white miso paste, 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp sriracha, 1 tbsp honey, and 2 tsp sesame oil until smooth.
- Step 4: Remove the eggplants from the oven and spread the miso glaze evenly over the cut sides. Return to the oven and roast for an additional 8-10 minutes until the glaze is bubbling and slightly caramelized.
- Step 5: Garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced scallions before serving.
Frequently asked questions
How long does Spicy Miso-Glazed Eggplant with Sesame and Scallions take to make?
Total time is about 45 minutes (10 min prep + 35 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 Spicy Miso-Glazed 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 Spicy Miso-Glazed 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 Spicy Miso-Glazed 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 Spicy Miso-Glazed 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.
