Steamed Miso-Glazed Eggplant with Sesame and Scallion

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Tender eggplant steamed and brushed with a savory miso glaze, finished with toasted sesame seeds and fresh scallions. This Japanese-inspired vegetarian recipe (gluten free), ready in about 25 minutes, pairs small 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 rice, quinoa, or a quick salad. 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 whole, halved lengthwise small eggplants
• 2 tbsp white miso paste
• 1 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp maple syrup
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 2 stalks, thinly sliced scallions
• 2 cups water for steaming

Instructions

1. Step 1: Fill a large pot with 2 cups water and bring to a boil. Place 2 halved small eggplants cut side up in a steamer basket over the boiling water, cover, and steam for 10-12 minutes until tender and easily pierced with a fork.
2. Step 2: Meanwhile, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, 1 tsp maple syrup, and 1 tsp toasted sesame oil until smooth and glossy.
3. Step 3: Remove steamed eggplants carefully from the steamer and place cut side up on a heatproof plate. Brush the miso glaze generously over each eggplant half.
4. Step 4: Place the glazed eggplants under a broiler set to high for 3-4 minutes, watching closely, until the glaze bubbles and slightly caramelizes.
5. Step 5: Remove from heat and sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced scallions evenly over the top before serving warm.