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Charred miso-glazed eggplant half on pale green herb tahini with curled scallions, cilantro, herb oil, and toasted seed crunch

Vegetarian Dinners

Miso-Glazed Eggplant with Herby White Bean Tahini & Seed Crunch

Jammy miso-maple eggplant rests on a lemony white bean and tahini cream, finished with scallion curls, herbs, and a crackly toasted seed topping.

Developed for DishGal · Updated 2026-08-25

Prep25 min
Cook40 min
Total65 min
Cost$3.15

Directions

  1. Score and salt the eggplant

    Heat the oven to 425°F. Halve the eggplants lengthwise and score the flesh in a 1-inch crosshatch without cutting through the skin. Sprinkle the cut sides with 3/4 teaspoon salt and leave them cut-side up for 10 minutes, then blot away the surface moisture.

  2. Start the roast

    Brush a rimmed sheet pan with 1 tablespoon olive oil. Rub 2 tablespoons oil over the eggplant flesh, working it into the cuts. Arrange cut-side down and roast for 25 minutes, until the undersides are deeply browned and the centers are beginning to soften.

  3. Whisk the miso glaze

    Whisk the miso, maple syrup, soy sauce, 1 teaspoon rice vinegar, and sesame oil in a small bowl. Turn the eggplant cut-side up, brush the glaze across the flesh, and return it to the oven for 10 to 15 minutes, until glossy, dark at the edges, and completely tender when pierced.

  4. Blend the herby white bean tahini

    Meanwhile, blend the cannellini beans, tahini, garlic, 2 tablespoons lemon juice, half the cilantro, 1/2 teaspoon salt, the remaining 1 teaspoon rice vinegar, and the ice water until very smooth. Add 1 tablespoon more water if needed for a thick swooping consistency. Taste and adjust with lemon.

  5. Toast the seed crunch

    Put the sunflower seeds, sesame seeds, coriander, red pepper flakes, and remaining 1/4 teaspoon salt in a dry skillet over medium heat. Toast for 2 to 3 minutes, stirring, until fragrant and the sesame seeds are golden. Transfer immediately to a plate.

  6. Curl the scallions and assemble

    Thinly slice the scallions lengthwise and soak them in ice water for 5 minutes to curl, then drain and dry. Spread the bean tahini across a platter, set the glazed eggplant on top, and finish with the seed crunch, scallion curls, remaining cilantro, remaining 1 tablespoon olive oil, and lemon wedges.

Why this works

Why it worksRoasting cut-side down first concentrates the eggplant's moisture and creates a browned surface before the sugary glaze is introduced.
Why it worksWhite beans give the tahini base enough body and protein to turn a vegetable centerpiece into a satisfying main course.
Why it worksToasted seeds, fresh herbs, and crisp scallions counter the eggplant's soft texture with crunch and brightness.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Chef's knife resting on a wooden cutting board Compare on AmazonChef’s knifeA sharp, comfortable knife makes scoring eggplant and chopping herbs easier.See current options → Large cutting board with a chef's knife and vegetables Compare on AmazonNonslip cutting boardA roomy, stable prep surface keeps large vegetables under control.See current options → Stainless-steel mixing bowl and matching strainer bowl Compare on AmazonMixing bowlsUseful for salting vegetables, whisking glaze, and holding toppings.See current options →

Swaps & notes

Easy swaps

  • Use four smaller Italian eggplants and begin checking them 5 minutes earlier.
  • Replace sunflower seeds with chopped roasted pistachios or pumpkin seeds.
  • Use parsley in place of cilantro, or combine the two for a milder herb flavor.

Cook notes

  • The eggplant is done when a knife slides through the thickest part with almost no resistance; undercooked eggplant will taste spongy.
  • White miso is gentler and slightly sweeter than red miso. If using red miso, reduce it to 1 1/2 tablespoons and taste before adding extra salt.
  • For a strictly gluten-free plate, use tamari labeled gluten-free and verify the miso packaging.

Storage

Refrigerate the roasted eggplant, bean tahini, and seed crunch separately for up to 4 days. Reheat the eggplant cut-side up in a 350°F oven for 10 to 12 minutes; serve the bean tahini cool or at room temperature and add the seed crunch only after reheating. Freeze the bean tahini for up to 1 month, but do not freeze the assembled dish.

Questions

Do I need to peel the eggplant?

No. The skin holds each half together while the center becomes spoon-tender. Diners can eat the skin or scoop the glazed flesh away from it.

Can I make the white bean tahini without a blender?

Yes. Mash the beans very thoroughly, whisk in the tahini and seasonings, then press the mixture through a fine sieve for a smoother result. It will be more rustic but still flavorful.

Why add the miso glaze late?

Miso and maple brown quickly. Adding them after the eggplant is mostly tender lets the glaze caramelize without scorching during the full roast.

Miso-Glazed Eggplant with Herby White Bean Tahini & Seed Crunch
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1. Score and salt the eggplantHeat the oven to 425°F. Halve the eggplants lengthwise and score the flesh in a 1-inch crosshatch without cutting through the skin. Sprinkle the cut sides with 3/4 teaspoon salt and leave them cut-side up for 10 minutes, then blot away the surface moisture.
2. Start the roastBrush a rimmed sheet pan with 1 tablespoon olive oil. Rub 2 tablespoons oil over the eggplant flesh, working it into the cuts. Arrange cut-side down and roast for 25 minutes, until the undersides are deeply browned and the centers are beginning to soften.
3. Whisk the miso glazeWhisk the miso, maple syrup, soy sauce, 1 teaspoon rice vinegar, and sesame oil in a small bowl. Turn the eggplant cut-side up, brush the glaze across the flesh, and return it to the oven for 10 to 15 minutes, until glossy, dark at the edges, and completely tender when pierced.
4. Blend the herby white bean tahiniMeanwhile, blend the cannellini beans, tahini, garlic, 2 tablespoons lemon juice, half the cilantro, 1/2 teaspoon salt, the remaining 1 teaspoon rice vinegar, and the ice water until very smooth. Add 1 tablespoon more water if needed for a thick swooping consistency. Taste and adjust with lemon.
5. Toast the seed crunchPut the sunflower seeds, sesame seeds, coriander, red pepper flakes, and remaining 1/4 teaspoon salt in a dry skillet over medium heat. Toast for 2 to 3 minutes, stirring, until fragrant and the sesame seeds are golden. Transfer immediately to a plate.
6. Curl the scallions and assembleThinly slice the scallions lengthwise and soak them in ice water for 5 minutes to curl, then drain and dry. Spread the bean tahini across a platter, set the glazed eggplant on top, and finish with the seed crunch, scallion curls, remaining cilantro, remaining 1 tablespoon olive oil, and lemon wedges.