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–+ servings
Miso Glazed Eggplant

Miso Glazed Eggplant: Sweet, Smoky Bliss on Your Plate

Miso Glazed Eggplant is a savory-sweet vegetarian dish that transforms weeknight meals with its delightful flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Eggplant cut into 1-inch cubes
  • 2 tablespoons Olive Oil can substitute with avocado oil
  • to taste Salt
  • to taste Pepper
For the Miso Glaze
  • 1/4 cup White Miso Paste red miso can be used for a stronger flavor
  • 2 tablespoons Mirin or substitute with 1 tablespoon rice vinegar + 1 teaspoon sugar
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Honey can be swapped with maple syrup or agave nectar
  • 1 tablespoon Fresh Ginger grated root works best
  • 1 clove Garlic minced
For Garnish (optional)
  • 1 tablespoon Sesame Seeds adds crunch and extra flavor
  • 2 tablespoons Chopped Green Onions for freshness

Equipment

  • Oven
  • baking sheet
  • Mixing bowl
  • Spatula
  • Basting Brush

Method
 

Step-by-Step Instructions for Miso Glazed Eggplant
  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, toss eggplant cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet.
  3. Roast the eggplant for 20–25 minutes, flipping halfway, until tender and golden-brown.
  4. In a medium bowl, whisk together miso paste, mirin, soy sauce, honey, ginger, and garlic until smooth.
  5. Brush the roasted eggplant with the miso glaze until well coated.
  6. Return the glazed eggplant to the oven for an additional 5–7 minutes until the glaze bubbles and caramelizes.
  7. Remove from oven, let cool slightly, and garnish with sesame seeds and chopped green onions.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 400mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the glazed eggplant for up to 2 months.

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