Miso Glazed Eggplant: A Sweet-Umami Delight You'll Love

Discover the delightful balance of savory and sweet in Miso Glazed Eggplant, a must-try vegetarian side dish.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

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 one-inch cubes
2 tablespoons Olive Oil Enhances flavor and aids in roasting
to taste Salt Essential to enhance flavor
to taste Pepper Adds warmth

For the Miso Glaze

3 tablespoons White Miso Paste Key ingredient for savory-sweet glaze
2 tablespoons Mirin Adds sweetness to the glaze
1 tablespoon Soy Sauce Provides depth and umami
1 tablespoon Honey Contributes sweetness and aids caramelization
1 teaspoon Fresh Ginger Grated for zest
1 clove Garlic Minced for flavor

For Garnishing (Optional)

1 tablespoon Sesame Seeds Adds nutty flavor and crunch
2 tablespoons Chopped Green Onions For topping

Equipment

Baking Sheet
mixing bowl
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
On a large baking sheet, toss cubed eggplant with olive oil, salt, and pepper.
Roast the eggplant for 20-25 minutes, flipping halfway through.
In a mixing bowl, whisk together white miso paste, mirin, soy sauce, honey, ginger, and garlic 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, then serve warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 550mgPotassium: 500mgFiber: 6gSugar: 5gVitamin A: 2IUVitamin C: 5mgCalcium: 4mgIron: 4mg

Notes

Best enjoyed fresh from the oven. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!