Miso Glazed Eggplant: Savory Sweet Perfection at Home

Discover the delicious Miso Glazed Eggplant, a savory sweet vegetarian dish that transforms humble ingredients into a culinary delight.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Japanese

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

1 large Eggplant or zucchini as a substitute

For the Glaze

3 tablespoons White Miso Paste Red miso may be used sparingly
2 tablespoons Mirin or rice vinegar + sugar mix
2 tablespoons Soy Sauce use tamari for gluten-free
1 tablespoon Honey substitute with maple syrup for vegan
1 teaspoon Fresh Ginger or ½ tsp ground ginger
2 cloves Garlic fresh is preferred

For Roasting

2 tablespoons Olive Oil or avocado oil
to taste Salt
to taste Pepper

Optional Garnishes

to taste Sesame Seeds
to taste Chopped Green Onions

Equipment

Oven
Baking sheet
mixing bowl
whisk

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Cut the eggplant into one-inch cubes and place them in a large bowl.
Drizzle with olive oil, season with salt and pepper, and toss to coat evenly, then spread on a baking sheet.
Roast for 20-25 minutes, flipping halfway through, until tender and browned.
Prepare the glaze by whisking together miso paste, mirin, soy sauce, honey, ginger, and garlic until smooth.
Once roasted, brush the eggplant with the miso glaze and return to the oven for an additional 5-7 minutes.
Garnish with sesame seeds and chopped green onions before serving warm.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gSodium: 700mgPotassium: 600mgFiber: 5gSugar: 7gVitamin A: 30IUVitamin C: 20mgCalcium: 4mgIron: 6mg

Notes

For best results, avoid overcrowding the baking sheet and keep an eye on the eggplant during the final roasting minutes.

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