Go Back
The heart of any great recipe lies in its ingredients. Here, we will delve into each component of the miso glazed eggplant recipe to highlight their flavors, health benefits, and the role they play in the dish.

Miso Glazed Eggplant

Discover the savory world of miso glazed eggplant, a delicious dish that merges the umami richness of miso with the silky texture of roasted eggplant. Perfect for both vegan and meat lovers, this recipe elevates any meal with its stunning presentation and deep flavors. Learn about the various eggplant types, the benefits of miso paste, and easy preparation steps that will take your culinary skills to new heights. Enjoy the health benefits and cultural significance of this Japanese delight right in your kitchen!
Print Recipe Pin Recipe

Ingredients
  

2 medium-sized eggplants

4 tablespoons miso paste (white or yellow is preferred)

2 tablespoons mirin (Japanese sweet rice wine)

1 tablespoon soy sauce

1 tablespoon sesame oil

2 tablespoons honey or maple syrup (for a vegan option)

1 teaspoon rice vinegar

1 clove garlic, minced

1 teaspoon freshly grated ginger

1 tablespoon sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Salt and pepper, to taste

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Eggplants: Slice the eggplants in half lengthwise. You can score the flesh in a diamond pattern to help the glaze penetrate better. Sprinkle them lightly with salt and let them sit for about 15 minutes. This will help draw out excess moisture and bitterness. After 15 minutes, rinse the eggplants and pat them dry with a paper towel.

      Make the Miso Glaze: In a medium bowl, whisk together the miso paste, mirin, soy sauce, sesame oil, honey (or maple syrup), rice vinegar, minced garlic, and grated ginger until smooth. Adjust the sweetness with more honey or syrup if desired.

        Glaze the Eggplants: Place the eggplant halves cut-side up on a baking sheet lined with parchment paper. Brush the miso glaze generously over the cut sides of each eggplant.

          Roast the Eggplants: Roast in the preheated oven for about 25-30 minutes, or until the eggplants are tender and the glaze is caramelized. For a more charred flavor, you can broil them for an additional 2-3 minutes at the end.

            Garnish and Serve: Once done, remove the eggplants from the oven, and let them cool slightly. Sprinkle sesame seeds and sliced green onions over the top for garnish. Serve warm as a main dish or side!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4