Miso Glazed Eggplant Recipe: A Must-Try Flavor Boost!

Miso Glazed Eggplant combines tender eggplant with a sweet and umami-rich miso glaze, making it a standout side or vegetarian main dish.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: APPETIZERS

Cuisine: Japanese

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

1 large Eggplant cut into one-inch cubes

For the Miso Glaze

1/4 cup White Miso Paste or red miso for bolder flavor
2 tablespoons Mirin or substitute with rice vinegar and sugar
2 tablespoons Soy Sauce
1 tablespoon Honey or maple syrup/agave nectar
1 tablespoon Fresh Ginger finely grated, or use 1/2 tsp ground ginger
2 cloves Garlic minced

For Roasting

2 tablespoons Olive Oil or substitute with another oil
to taste Salt
to taste Pepper

Optional Garnishes

to taste Sesame Seeds
to taste Chopped Green Onions

Equipment

Oven
baking sheet
mixing bowl

Method

Preparation

Preheat your oven to 400°F (200°C).
Toss eggplant cubes on a baking sheet with olive oil, salt, and pepper.
Roast for 20-25 minutes until tender and browned, flipping halfway through.
Whisk together miso paste, mirin, soy sauce, honey, grated ginger, and minced garlic in a bowl until smooth.
Coat the roasted eggplant with the miso glaze generously.
Return the glazed eggplant to the oven and roast for another 5-7 minutes until bubbly and caramelized.
Garnish with sesame seeds and chopped green onions before serving warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 500mgPotassium: 450mgFiber: 6gSugar: 7gVitamin A: 180IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For a spicy kick, drizzle with sriracha if desired. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!