Miso Glazed Eggplant
A delicious and easy recipe that combines roasted eggplant with a sweet-savory miso glaze, perfect for weeknight meals or entertaining guests.
Ingredients
Eggplant Preparation
- 1 large eggplant, cut into 1-inch cubes Asian (Japanese) eggplants are sweeter and require less oil.
- 2 tablespoons olive oil (or neutral oil like canola)
- Salt and pepper, to taste
Miso Glaze
- 1/4 cup white miso paste Milder, slightly sweet.
- 2 tablespoons alcohol-free mirin Substitute: 1 tbsp rice vinegar + 1 tbsp sugar if needed.
- 1 tablespoon soy sauce Use tamari for gluten-free.
- 1 tablespoon honey Vegan swap: maple syrup or agave.
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
Garnishes (optional)
- Sesame seeds For garnish.
- Chopped green onions For garnish.
Instructions
Preparation and Roasting
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment for easier cleanup.
- Toss the 1-inch eggplant cubes with 2 tablespoons olive oil, then season with salt and pepper.
- Spread them in a single layer on the baking sheet.
- Roast for 20–25 minutes, flipping once halfway through, until the pieces are tender and lightly browned at the edges.
Making the Miso Glaze
- While the eggplant roasts, whisk together the white miso paste, alcohol-free mirin, soy sauce, honey, grated ginger, and minced garlic until smooth.
Glazing and Final Roasting
- Remove the eggplant from the oven when tender.
- Generously brush the miso glaze over each cube.
- Return the baking sheet to the oven for another 5–7 minutes, watching for the glaze to bubble and become slightly caramelized (don’t let it burn).
- Garnish with sesame seeds and chopped green onions if desired. Serve warm.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm on a baking sheet in a 350°F (175°C) oven for 8–10 minutes.