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–+ servings
Miso Glazed Eggplant

Miso Glazed Eggplant: Sweet-Savory Perfection in Every Bite

Discover the irresistible flavors of Miso Glazed Eggplant with its sweet-savory glaze and roasted perfection, a delightful vegetarian dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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 tbsp Olive Oil or any neutral oil
  • to taste Salt
  • to taste Pepper
For the Miso Glaze
  • 3 tbsp White Miso Paste or red miso (reduce quantity for milder taste)
  • 2 tbsp Mirin or 1 tbsp rice vinegar + 1 tsp sugar
  • 2 tbsp Soy Sauce or tamari for gluten-free
  • 1 tbsp Honey or maple syrup/agave nectar if vegan
  • 1 tsp Fresh Ginger finely grated or ½ tsp ground ginger
  • 1 clove Garlic minced
For Garnishing
  • Sesame Seeds optional
  • Chopped Green Onions optional

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions for Miso Glazed Eggplant
  1. Preheat your oven to 400°F (200°C).
  2. Cut the eggplant into 1-inch cubes and place them on a baking sheet. Drizzle olive oil and season with salt and pepper, then toss until evenly coated.
  3. Roast the eggplant for 20-25 minutes, flipping halfway through until tender and lightly browned.
  4. In a bowl, whisk together white miso paste, mirin, soy sauce, honey, ginger, and garlic until smooth.
  5. Brush the miso glaze generously over the roasted eggplant cubes.
  6. Return the glazed eggplant to the oven and roast for an additional 5-7 minutes until the glaze bubbles and caramelizes.
  7. Remove from the oven, let it cool slightly, and garnish with sesame seeds and green onions before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 500mgPotassium: 450mgFiber: 6gSugar: 7gVitamin A: 2IUVitamin C: 8mgCalcium: 4mgIron: 6mg

Notes

Best enjoyed fresh. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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