Miso Glazed Eggplant: A Sweet and Savory Delight to Try!

Miso Glazed Eggplant is a flavorful vegetarian dish that beautifully combines sweet and savory elements for an unforgettable experience.

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Prep Time 10

Cook Time 30

Cooling Time 5

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Japanese

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

1 large Eggplant cut into 1-inch cubes
2 tablespoons Olive Oil for roasting
to taste Salt
to taste Pepper

For the Miso Glaze

1/4 cup White Miso Paste or red miso for a stronger flavor
2 tablespoons Mirin or substitute rice vinegar and sugar
1 tablespoon Soy Sauce
1 tablespoon Honey or swap for maple syrup for vegan option
1 teaspoon Fresh Ginger finely grated
1 clove Garlic minced

Optional Garnishes

to taste Sesame Seeds
to taste Chopped Green Onions

Equipment

oven
baking sheet
mixing bowl
parchment paper

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the large eggplant into 1-inch cubes and toss with olive oil, salt, and pepper. Spread evenly on the baking sheet.
Roast the eggplant for 20-25 minutes, flipping halfway, until tender and golden brown.
While eggplant is roasting, whisk together white miso paste, mirin, soy sauce, honey, grated ginger, and minced garlic until smooth.
Remove the eggplant from the oven, brush with the miso glaze, and return to the oven for an additional 5-7 minutes.
Sprinkle with sesame seeds and chopped green onions before serving warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 500mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 2IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Ensure even coating of eggplant with olive oil, salt, and pepper for crispy finish. Prepping the glaze ahead saves time for weeknight meals.

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