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Miso Glazed Eggplant

Miso Glazed Eggplant: A Deliciously Sweet Umami Surprise

Discover the delightful Miso Glazed Eggplant, a Japanese-inspired side dish that delivers a savory and sweet flavor explosion, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Eggplant
  • 2 medium Eggplant can substitute with zucchini
  • 2 tablespoons Olive Oil avocado oil is a good alternative
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
For the Miso Glaze
  • 1/4 cup White Miso Paste red miso can be a substitute
  • 2 tablespoons Mirin mix 1 tbsp rice vinegar with 1 tsp sugar for a substitute
  • 2 tablespoons Soy Sauce use tamari for gluten-free
  • 2 tablespoons Honey maple syrup works as a vegan substitute
  • 1 tablespoon Fresh Ginger or use ground ginger
  • 2 cloves Garlic minced
Optional Garnishes
  • 1 tablespoon Sesame Seeds or chopped nuts
  • 2 stalks Chopped Green Onions optional

Equipment

  • oven
  • baking sheet
  • parchment paper
  • mixing bowl
  • whisk

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut the eggplant into 1-inch cubes and toss with olive oil, salt, and pepper.
  3. Spread the seasoned eggplant on the baking sheet and roast for 20-25 minutes, flipping halfway.
  4. In a bowl, whisk together the white miso paste, mirin, soy sauce, honey, ginger, and garlic until smooth.
  5. Brush the miso glaze over the roasted eggplant and return to the oven for an additional 5-7 minutes.
  6. Garnish with sesame seeds and chopped green onions before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in an airtight container for up to 2 months. Reheat gently in the oven or microwave.