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Miso glazed eggplant served on a plate, showcasing its caramelized texture.

Miso Glazed Eggplant

Delicious miso glazed eggplant that is savory and slightly sweet with a perfect umami flavor. Quick to prepare and ideal for busy weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Asian, Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large eggplant, cut into 1-inch cubes Select firm, fresh eggplants for best texture.
  • 2 tablespoons olive oil
  • to taste Salt and pepper
Miso Glaze Ingredients
  • 1/4 cup white miso paste
  • 2 tablespoons mirin
  • 1 tablespoon soy sauce Use tamari for gluten-free option.
  • 1 tablespoon honey Substitute with maple syrup for vegan version.
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • Sesame seeds for garnish (optional)
  • Chopped green onions for garnish (optional)

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 until evenly coated.
  3. Roast for 20-25 minutes, turning halfway, until the eggplant is tender and lightly browned.
Making the Glaze
  1. While the eggplant is roasting, whisk together the miso paste, mirin, soy sauce, honey, grated ginger, and minced garlic in a small bowl until smooth.
Final Steps
  1. Once the eggplant is tender, remove it from the oven and brush the miso glaze generously over the cubes.
  2. Return the eggplant to the oven for an additional 5-7 minutes, or until the glaze is bubbly and slightly caramelized.
  3. Garnish with sesame seeds and chopped green onions if desired. Serve warm.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to a month. For an extra layer of flavor, consider marinating the eggplant cubes in a bit of the miso glaze for about 30 minutes before roasting.