Miso Glazed Eggplant: Sweet, Savory, and Simply Irresistible

Miso Glazed Eggplant is a quick, vegan, and gluten-free dish that balances savory and sweet flavors.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Japanese

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

2 medium Eggplant cut into 1-inch cubes
2 tablespoons Olive Oil can substitute with sesame oil
to taste Salt
to taste Pepper

For the Miso Glaze

3 tablespoons White Miso Paste use less red miso if using
2 tablespoons Mirin or mix rice vinegar (1 tbsp) and sugar (1 tsp)
2 tablespoons Soy Sauce ensure gluten-free if needed
1 tablespoon Honey can substitute with maple syrup or agave nectar
1 tablespoon Fresh Ginger grated; can use ground ginger (½ tsp) instead
1 clove Garlic minced

Optional Garnishes

to taste Sesame Seeds for sprinkling on top
2 tablespoons Chopped Green Onions for garnish

Equipment

Oven
baking sheet
Parchment Paper
large bowl
whisk

Method

Preparation Steps

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut eggplant into 1-inch cubes, then toss with olive oil, salt, and pepper in a large bowl.
Spread eggplant on the prepared baking sheet in a single layer and roast for 20-25 minutes, flipping halfway.
Whisk together white miso paste, mirin, soy sauce, honey, ginger, and garlic in a bowl until smooth.
Brush the roasted eggplant with the miso glaze and return to the oven for an additional 5-7 minutes.
Remove from the oven, garnish with sesame seeds and green onions, and serve warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 400mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 1IUVitamin C: 5mgCalcium: 4mgIron: 5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 2 months.

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