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Miso Glazed Eggplant “Scallops”, Vegan, Gluten Free

Miso Glazed Eggplant Scallops (Vegan)

This dish straddles the seasons: A celebration of late Summer bounty or a hot meal to be eaten under fuzzy blankets on the first day of Autumn.  Serve these Miso Glazed Scallops over black lentils, brown rice, or over a smashed baked sweet potato.

Course Appetizer, Lunch, Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people



  1. Peel your eggplants and slice into 1 1/2 or 2 inch disks.

    Make a criss cross pattern with a sharp knife in the cut sides on the eggplant on both sides. You can see this in the photos.

  2. In a medium bowl stir, miso, water, mirin, rice wine vinegar, soy sauce, grated ginger, sugar and sesame oil.

  3. Heat to medium high a skillet big enough to contain the eggplant disks in one layer. Pour in the sauce and swirl. Place you eggplant disks into the pan in one layer and cover with a lid. Allow to cook until  the eggplant is just tender but not falling apart. About 6-8 minutes. 

  4. Remove lid and and flip the eggplants with a spatula. Cook until you have a good caramel on the bottom and the sauce is mostly evaporated to a rich glaze.

  5. Remove from the heat. Juice your lime into a bowl with the minced garlic and pour over the "scallops".  Serve.