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–+ servings

Toaster Oven Miso-Glazed Eggplant with Sesame Rice and Scallions

Tender roasted eggplant brushed with a savory-sweet miso glaze, served over fluffy sesame rice and finished with fresh scallions and toasted sesame seeds. A satisfying plant-based dinner that comes together entirely in your toaster oven.
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Prep Time 12 minutes
Cook Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Eggplant
  • 2 large Japanese or globe eggplants halved lengthwise
  • 3 tablespoons white or yellow miso paste
  • 2 tablespoons mirin or dry sherry as substitute
  • 1 tablespoon soy sauce low-sodium preferred
  • 1 tablespoon honey or maple syrup for vegan option
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon fresh ginger finely grated
  • 1 clove garlic finely grated
  • 1 tablespoon neutral oil such as avocado or canola oil
Sesame Rice
  • 2 cups cooked jasmine or short-grain white rice warm, freshly cooked or reheated
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame seeds plus more for garnish
Garnish
  • 3 scallions thinly sliced
  • 1 teaspoon toasted sesame seeds
  • 1 pinch red pepper flakes optional, for heat
  • 1 lime cut into wedges for serving

Method
 

Prepare the Eggplant
  1. Preheat your toaster oven to 425°F (220°C) on the bake or roast setting. Line the toaster oven baking pan with foil and lightly brush it with neutral oil.
  2. Halve the eggplants lengthwise. Using a sharp knife, score the cut flesh in a crosshatch pattern, cutting about 1 inch deep but not through the skin. This helps the glaze penetrate and speeds up cooking.
  3. Brush the scored cut sides generously with neutral oil. Place eggplants cut-side down on the prepared pan and roast for 10 minutes, until the flesh begins to soften and turn golden on the bottom.
Make the Miso Glaze
  1. While the eggplant starts roasting, whisk together the miso paste, mirin, soy sauce, honey, toasted sesame oil, grated ginger, and grated garlic in a small bowl until completely smooth. If the miso is very thick, add 1 teaspoon of warm water to loosen it.
Glaze and Finish Roasting
  1. After 10 minutes, carefully flip the eggplant halves cut-side up using tongs. Spoon and spread the miso glaze generously over the scored flesh of each eggplant half, making sure it gets down into the cuts.
  2. Return the pan to the toaster oven and roast for another 12 to 15 minutes, until the eggplant is completely tender when pierced with a fork and the glaze is deeply caramelized and slightly charred at the edges. Watch closely in the last 3 minutes to prevent burning.
Prepare the Sesame Rice and Serve
  1. While the eggplant finishes roasting, stir together the warm cooked rice with toasted sesame oil, rice vinegar, soy sauce, and sesame seeds until evenly combined.
  2. Divide the sesame rice among four bowls or plates. Top each portion with a glazed eggplant half. Garnish with sliced scallions, extra sesame seeds, and red pepper flakes if desired. Serve immediately with lime wedges on the side for a bright finishing squeeze.

Notes

Japanese eggplants are ideal here because they are less bitter and cook faster, but globe eggplants work well too — just add 3 to 5 extra minutes of cook time. If your miso glaze starts to darken too quickly, loosely tent the pan with foil for the final few minutes. Leftover eggplant stores well in an airtight container in the refrigerator for up to 3 days — reheat in the toaster oven at 375°F for 5 to 7 minutes to revive the caramelized exterior. For a vegan version, simply swap the honey for maple syrup. You can also add a handful of baby spinach or shredded cabbage under the eggplant for extra vegetables.

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