Miso Glazed Eggplant

A delicious dish featuring eggplant coated in a savory miso glaze, perfect for vegans, vegetarians, or anyone wanting a tasty new recipe.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Side Dish

Cuisine: Asian, Vegan

Calories: 150

Ingredients Method Notes

Ingredients

Eggplant

2 medium medium eggplants Choose firm, heavy eggplants for the best texture.

Miso Glaze

1/4 cup white miso paste You can adjust the sweetness by adding more maple syrup.
2 tablespoons soy sauce To make it gluten-free, use tamari instead.
2 tablespoons mirin
2 tablespoons maple syrup Adjust to taste for desired sweetness.
1 tablespoon sesame oil
1 teaspoon rice vinegar

Garnish

to taste Sesame seeds For garnishing.
to taste Chopped green onions For garnishing.

Method

Preparation

Preheat the oven to 400°F (200°C).
Slice the eggplants in half lengthwise and place them on a baking sheet.
In a bowl, whisk together the miso paste, soy sauce, mirin, maple syrup, sesame oil, and rice vinegar.
Brush the miso glaze generously over the cut sides of the eggplant.

Cooking

Roast in the preheated oven for about 20-25 minutes, until the eggplant is tender and slightly caramelized.
Remove from the oven and sprinkle with sesame seeds and chopped green onions before serving.

Notes

Miso glazed eggplant can be served hot or warm. It pairs well with steamed rice or quinoa. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.