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Smoky Miso Eggplant

Recipe by Provecho on InstagramAdded 1 August 2026.

15 minutes to prep, 25 to cook. Roasted eggplant rounds glazed with a savory miso‑soy sauce, brightened by ginger and garlic, and finished with toasted sesame seeds and scallions. The smoky char and umami‑rich glaze make it a satisfying vegetarian main or side dish.

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Smoky Miso Eggplant by Provecho, a frame from the Instagram video

Method

  1. Preheat the oven to 400°F (400°F) and line a baking sheet with parchment paper.

  2. Wash the eggplant, pat dry, and slice it into rounds about 1 cm (½ inch) thick.

  3. Place the slices on a plate and lightly sprinkle both sides with a pinch of salt; let rest for 5 minutes to draw out excess moisture, then pat dry.

    Kitchen notes · Added by ReelsMeals: The salted slices release moisture and feel dry after patting. Dry them well so the glaze adheres.

  4. In a small bowl, whisk together the miso paste, soy sauce, sesame oil, minced garlic, grated ginger, chili flakes, rice vinegar, and sugar until smooth.

    Kitchen notes · Added by ReelsMeals: The miso glaze is smooth and evenly blended. Whisk until no miso lumps remain.

  5. Brush a generous layer of the miso glaze onto both sides of each eggplant slice, ensuring even coverage.

  6. Arrange the glazed slices in a single layer on the prepared baking sheet.

  7. Bake for 10 minutes, then flip the slices, brush any remaining glaze on the exposed side, and continue baking for another 10–15 minutes until the eggplant is tender and the edges are caramelized.

    Kitchen notes · Added by ReelsMeals: The eggplant is tender with caramelized edges. Turn the slices so both sides glaze and color.

  8. While the eggplant bakes, toast the sesame seeds in a dry skillet over medium heat for 1–2 minutes, shaking the pan frequently to avoid burning.

    Kitchen notes · Added by ReelsMeals: The sesame seeds smell nutty and show light color. Shake the skillet so they toast without scorching.

  9. Remove the eggplant from the oven and let it rest on the sheet for 2 minutes.

  10. Sprinkle the toasted sesame seeds over the hot eggplant, then garnish with chopped scallions.

  11. Serve immediately while hot, either as a main course or alongside rice or noodles.

Tips while you cook

Salt the slices
After slicing, sprinkle both sides with a pinch of salt and let rest for 5 minutes before patting dry.
Even glaze coverage
Brush a generous layer of the miso glaze onto both sides of each eggplant slice before arranging on the sheet.
Watch sesame seeds
Toast sesame seeds in a dry skillet for 1–2 minutes, shaking frequently to prevent burning.
Rest before serving
Let the baked eggplant rest on the sheet for 2 minutes after removing from the oven.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Provecho made this.

The recipe comes from Provecho’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Provecho and want this changed? Email [email protected].

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