Miso Glazed Eggplant: Your New Favorite Vegetarian Dish

Miso Glazed Eggplant is a savory-sweet, Japanese-inspired dish that combines roasted eggplant with a rich miso glaze, perfect for any occasion.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: APPETIZERS

Cuisine: Japanese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

1 large Eggplant Cut into one-inch cubes
2 tablespoons Olive Oil For roasting
1 teaspoon Salt
1 teaspoon Pepper

For the Miso Glaze

1/4 cup White Miso Paste Red miso can be substituted for a stronger flavor
2 tablespoons Mirin Can substitute with rice vinegar mixed with sugar
2 tablespoons Soy Sauce
1 tablespoon Honey Maple syrup or agave nectar for vegan option
1 tablespoon Fresh Ginger Finely grated, ground ginger is a suitable alternative
2 cloves Garlic Minced

Optional Garnishes

1 tablespoon Sesame Seeds For garnish
2 tablespoons Chopped Green Onions For freshness

Equipment

oven
mixing bowl
Baking Sheet

Method

Instructions

Preheat your oven to 400°F (200°C).
Toss the eggplant cubes in a large bowl with olive oil, salt, and pepper.
Roast the eggplant on a baking sheet for 20-25 minutes, flipping halfway through.
Whisk together the miso paste, mirin, soy sauce, honey, grated ginger, and minced garlic in a mixing bowl until smooth.
Brush the roasted 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: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 800mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 50IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

This dish can be served with a sprinkle of red chili flakes for an added kick. Ensure not to coat the eggplant too heavily with olive oil to avoid sogginess.

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