Go Back

Easy Miso Glazed Eggplant

A delightful dish combining crispy eggplant with a savory miso glaze that elevates its flavors and textures, perfect as a side or a main dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: Asian, Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Eggplant
  • 2 medium medium-sized eggplants, cut into 1-inch slices
For the Miso Glaze
  • 2 tablespoons miso paste (white or red) Both varieties work well.
  • 2 tablespoons maple syrup or honey Used for sweetness.
  • 2 tablespoons soy sauce or coconut aminos Coconut aminos for a soy-free option.
  • 1 tablespoon sesame oil For richness.
  • 1 tablespoon rice vinegar For tanginess.
Optional Toppings
  • sesame seeds, sliced green onions, or chopped cilantro These toppings elevate the dish.

Method
 

Preparation
  1. Slice eggplants into 1-inch thick rounds, sprinkle with salt, and let sit for 15 minutes to draw out moisture.
  2. Preheat the oven to 400°F (200°C).
Making the Miso Glaze
  1. In a bowl, whisk together miso paste, maple syrup, soy sauce, sesame oil, and rice vinegar until combined.
Cooking the Eggplant
  1. Rinse eggplant slices to remove excess salt and pat them dry.
  2. Arrange eggplant on a parchment-lined baking sheet, brush each slice with the miso glaze.
  3. Roast for about 20 minutes, flipping halfway through for even browning until soft and slightly caramelized.
Serving
  1. Sprinkle with sesame seeds and green onions before serving.

Notes

Ensure to salt the eggplant beforehand for better texture, and if unavailable, tahini can be substituted for miso paste.