Steamed Miso-Glazed Eggplant with Scallions and Sesame
Tender steamed eggplant topped with a savory miso glaze, fresh scallions, and toasted sesame seeds for a simple yet flavorful Japanese-inspired side. This japanese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs medium Japanese 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 2, 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.
Ingredients
- 2 medium Japanese eggplants
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
- 2 tbsp water
- 2 stalks scallions, thinly sliced
- 1 tbsp toasted sesame seeds
- 1 tsp sesame oil
Instructions
- Step 1: Cut 2 medium Japanese eggplants in half lengthwise and score the flesh in a crosshatch pattern about 1/2-inch deep.
- Step 2: Set up a steamer over boiling water and steam the eggplant halves for 10-12 minutes until tender and easily pierced with a fork.
- Step 3: Meanwhile, in a small saucepan, combine 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, 1 tsp sugar, and 2 tbsp water. Heat over low heat, whisking until the sugar dissolves and the sauce is smooth and glossy, about 3 minutes. Remove from heat.
- Step 4: Once eggplants are steamed, transfer to a serving plate and brush the miso glaze evenly over the cut sides.
- Step 5: Drizzle 1 tsp sesame oil over the top, then garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds.
- Step 6: Serve immediately as a flavorful vegetable side dish.
Frequently asked questions
How long does Steamed Miso-Glazed Eggplant with Scallions and Sesame take to make?
Total time is about 25 minutes (10 min prep + 15 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 Steamed Miso-Glazed Eggplant with Scallions and Sesame?
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 japanese eggplants from drying out.
Can I substitute ingredients in Steamed Miso-Glazed Eggplant with Scallions and Sesame?
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 Steamed Miso-Glazed Eggplant with Scallions and Sesame for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Steamed Miso-Glazed Eggplant with Scallions and Sesame 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.
