Miso Eggplant
Elevate your dinner table with this irresistible Miso Eggplant recipe, a perfect fusion of umami-rich flavors and tender textures. Roasted to golden perfection, the eggplants are brushed with a luscious miso glaze made from white miso paste, mirin, soy sauce, sesame oil, and a touch of sugar, creating a beautifully caramelized finish under the broiler. This quick and easy dish, ready in just 35 minutes, is topped with toasted sesame seeds and fresh green onions for a burst of flavor and color. Whether served as a flavorful side or over warm rice as a wholesome main course, this Japanese-inspired dish is a guarantee to impress. Discover the perfect balance of savory, sweet, and smoky in every bite with this miso eggplant recipe that’s ideal for weeknight dinners or elegant entertaining.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized eggplant
- 3 tablespoons white miso paste
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- 2 tablespoons vegetable oil
- 1 teaspoon sesame seeds (for garnish)
- 1 stalk green onion (sliced, for garnish)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplants in half lengthwise and score the flesh in a crosshatch pattern, being careful not to cut through the skin.
Brush the flesh of the eggplants with 2 tablespoons of vegetable oil, ensuring even coverage. Place them flesh-side up on the prepared baking sheet.
Roast the eggplants in the preheated oven for 20 minutes, or until the flesh is tender and slightly golden.
While the eggplants are roasting, prepare the miso glaze by combining white miso paste, mirin, soy sauce, sesame oil, and sugar in a small bowl. Mix well until smooth.
Remove the roasted eggplants from the oven and switch the oven to broil mode.
Brush the miso glaze generously over the scored flesh of the roasted eggplants.
Place the eggplants back into the oven under the broiler for 3-5 minutes, or until the glaze is bubbling and slightly caramelized. Be careful not to let it burn.
Remove the eggplants from the oven and let them cool slightly. Garnish with sesame seeds and sliced green onions before serving.
Serve warm as a side dish or over rice for a hearty main course.
Nutrition Facts
Calories |
202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 14.8 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 609 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
