Steamed Miso-Glazed Eggplant with Sesame and Scallions

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 steamed eggplant brushed with a savory miso glaze and sprinkled with toasted sesame seeds and fresh scallions for an umami-rich side dish. This Japanese-inspired vegetarian recipe (gluten free), ready in about 25 minutes, pairs 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 180 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.

Prep: 10 min Cook: 15 min Serves 2 Japanese cuisine 180 cal/serving

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Ingredients

2 medium, halved lengthwise Japanese eggplants
3 tbsp white miso paste
1 tbsp mirin
1 tbsp soy sauce
1 tsp sugar
1 tbsp water
1 tsp sesame oil
1 tbsp toasted sesame seeds
2 thinly sliced scallions
for brushing vegetable oil

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Instructions

Step 1: Prepare a steamer setup and bring water to a boil. Lightly brush 2 halved Japanese eggplants with vegetable oil and place them cut side up in the steamer basket. Cover and steam for 10-12 minutes until the flesh is tender but not mushy.
Step 2: While the eggplants steam, whisk together 3 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp water, and 1 tsp sesame oil in a small bowl until smooth.
Step 3: Remove the steamed eggplants and place them on a heatproof plate. Use a spoon to gently score the flesh in a crisscross pattern without cutting through the skin.
Step 4: Brush the miso glaze evenly over the scored flesh of the eggplants. Sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced scallions over the top.
Step 5: Optional: place the glazed eggplants under a broiler on high for 2-3 minutes to caramelize the glaze slightly, watching carefully to prevent burning. Serve warm.