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Miso Glazed Eggplant Recipe (Deliciously Simple!)

Miso Glazed Eggplant

There's something magical about the way eggplants transform when roasted. The outside gets crispy while the inside becomes creamy, and when you add a miso glaze, it takes this vegetable to a whole new level.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Miso Glaze
  • 2 medium eggplants Choose firm, glossy eggplants for the best texture.
  • 3 tbsp miso paste white or yellow
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup or honey Use maple for a vegan option or honey for traditional sweetness.
  • 1 tbsp rice vinegar This balances the flavors with a touch of acidity.
  • 1 tbsp sesame oil For that nutty aroma that enhances the dish.
  • 1 tsp grated ginger Fresh ginger adds a zing that brightens the flavors.
  • 1 tsp minced garlic Garlic is always a welcome addition in savory dishes.
For Garnish
  • sesame seeds
  • chopped green onions

Equipment

  • Oven
  • Baking Sheet
  • Bowl
  • Whisk

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern.
  3. Step 3: In a bowl, whisk together the miso paste, soy sauce, maple syrup (or honey), rice vinegar, sesame oil, grated ginger, and minced garlic until well combined.
  4. Step 4: Brush the miso mixture generously over the cut sides of the eggplants.
  5. Step 5: Place the eggplants on a baking sheet, cut side up, and roast in the preheated oven for 20-25 minutes.
  6. Step 6: Remove from the oven and sprinkle with sesame seeds and chopped green onions before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.