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Miso Glazed Eggplant

A healthy and delicious dish featuring the rich umami flavor of miso paired with tender roasted eggplant, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large large eggplant, cut into 1-inch cubes Choose a firm, fresh eggplant for best texture.
  • 2 tablespoons olive oil
  • Salt and pepper to taste Salt and pepper
For the Glaze
  • 1/4 cup white miso paste Other types of miso can be used; flavor will vary.
  • 2 tablespoons mirin
  • 1 tablespoon soy sauce
  • 1 tablespoon honey Optional to adjust sweetness.
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
Garnish (Optional)
  • Sesame seeds For garnish.
  • Chopped green onions For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the eggplant cubes with olive oil, salt, and pepper on a baking sheet.
Roasting
  1. Roast for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
Making the Glaze
  1. While the eggplant is roasting, whisk together the miso paste, mirin, soy sauce, honey, ginger, and garlic in a small bowl to create the glaze.
Finishing Touches
  1. Once the eggplant is tender, remove it from the oven.
  2. Brush the miso glaze generously over the roasted eggplant cubes.
  3. Return the eggplant to the oven for another 5-7 minutes, or until the glaze is bubbly and slightly caramelized.
  4. Garnish with sesame seeds and green onions if desired. Serve warm.

Notes

This dish can be served as a main or side, perfect with rice or quinoa. Leftovers can be stored in an airtight container for 3-4 days. Reheat in the oven or microwave.