Roasted Eggplant with Orange Miso Glaze
Elevate your vegetable game with this irresistible Roasted Eggplant with Orange Miso Glaze—a dish that’s equal parts savory, sweet, and umami-rich. Perfectly roasted eggplants are scored to absorb maximum flavor, then brushed with a luscious glaze made from white miso paste, fresh orange juice, honey (or maple syrup for a vegan option), soy sauce, and garlic. The glaze caramelizes beautifully in the oven, creating a sticky, golden coating that pairs exquisitely with the tender, creamy eggplant flesh. Finished with sesame seeds and fresh scallions, this dish is as visually stunning as it is delicious. Whether served as a side dish or a light main course with rice or salad, this 40-minute recipe is a perfect combination of elegant simplicity and bold flavors.
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Recipe Information
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 2 tablespoons white miso paste
- 3 tablespoons orange juice
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
- 2 pieces scallions, thinly sliced
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the eggplants in half lengthwise. Score the flesh in a crisscross pattern, being careful not to pierce the skin.
Brush the cut side of the eggplants with 2 tablespoons of olive oil and place them cut-side-down on the prepared baking sheet. Roast in the preheated oven for 20 minutes.
While the eggplant is roasting, prepare the orange miso glaze. In a small bowl, whisk together the miso paste, orange juice, honey, rice vinegar, soy sauce, minced garlic, and the remaining 1 tablespoon of olive oil until smooth.
Remove the eggplants from the oven and carefully turn them cut-side-up. Generously brush the orange miso glaze over the scored surface of the eggplants.
Return the eggplants to the oven and roast for an additional 10 minutes, or until the glaze is caramelized and the eggplant is tender.
Once cooked, remove the eggplants from the oven and sprinkle with sesame seeds and sliced scallions for garnish.
Serve warm as a side dish or as a light main course with steamed rice or a fresh salad.
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 41.3 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1728 mg | 37% | |
*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.
