Miso Glazed Eggplant: Sweet Savory Delight You'll Crave

Experience the rich umami of miso with roasted eggplant in this delightful Miso Glazed Eggplant recipe.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Japanese

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

2 medium Eggplant cut into one-inch cubes
2 tablespoons Olive Oil or avocado oil
to taste Salt
to taste Pepper

For the Miso Glaze

1/4 cup White Miso Paste can substitute with red miso
2 tablespoons Mirin or mix rice vinegar and sugar
2 tablespoons Soy Sauce use tamari for gluten-free
1 tablespoon Honey or maple syrup or agave
1 teaspoon Fresh Ginger or half a teaspoon of ground ginger
2 cloves Garlic or garlic powder

For Garnishing

2 tablespoons Sesame Seeds for garnish
2 stalks Green Onions thinly sliced

Equipment

Oven
Baking Sheet
Mixing Bowl
whisk

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) to ensure a hot roasting environment.
On a large baking sheet, toss cubed eggplant with olive oil, salt, and pepper.
Roast the eggplant for 20 to 25 minutes, flipping halfway for even browning.
In a mixing bowl, whisk together miso paste, mirin, soy sauce, honey, ginger, and garlic.
Brush the miso glaze over the roasted eggplant cubes to coat thoroughly.
Return the eggplant to the oven and roast for an additional 5 to 7 minutes until caramelized.
Sprinkle sesame seeds and green onions over the top before serving warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 7gSodium: 600mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

Keep an eye on the final roasting to avoid burning. You can experiment with different types of miso.

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