Miso Glazed Eggplant: Sweet, Savory, and Simply Irresistible

Miso Glazed Eggplant combines sweet and savory flavors, making it a must-try vegetarian dish.

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Prep Time 10

Cook Time 25

Cooling Time 5

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Japanese

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

Eggplant Ingredients

1 large Eggplant Cut into one-inch cubes
2 tablespoons Olive Oil Can substitute with vegetable oil
to taste Salt
to taste Pepper

Miso Glaze Ingredients

3 tablespoons White Miso Paste Can use red miso for a stronger taste
2 tablespoons Mirin Substitute with rice vinegar mixed with sugar if needed
2 tablespoons Soy Sauce
1 tablespoon Honey Use maple syrup or agave nectar for vegan option
1 teaspoon Fresh Ginger Grated
1 clove Garlic Minced

Optional Garnishes

1 tablespoon Sesame Seeds For added texture
2 tablespoons Green Onions Finely chopped

Equipment

Oven
baking sheet
Mixing bowls

Method

Cooking Instructions

Preheat your oven to 400°F (200°C).
Cut the eggplant into one-inch cubes and toss with olive oil, salt, and pepper. Spread on a baking sheet.
Roast for 20-25 minutes, flipping halfway through until tender and slightly caramelized.
In a bowl, whisk together miso paste, mirin, soy sauce, honey, ginger, and garlic until smooth.
Brush the miso glaze over warm eggplant and return to the oven for 5-7 minutes.
Sprinkle with sesame seeds and green onions before serving warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 500mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

Ensure the miso glaze isn’t too thick; thin it with water or extra mirin. Avoid overcrowding the baking sheet for optimal roasting.

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