Roasted Miso Eggplant
Elevate your next meal with the deeply savory and caramelized flavors of Roasted Miso Eggplant. This recipe transforms tender, oven-roasted Japanese or globe eggplant into a show-stopping side dish, brushed with a silky miso glaze infused with garlic, ginger, soy sauce, and sesame oil. The miso glaze bubbles and caramelizes to perfection, balancing sweet, salty, and umami-rich notes, while a final garnish of toasted sesame seeds and sliced scallions adds a burst of texture and freshness. Perfect as a light vegetarian main when paired with steamed rice or as a side dish to complement an Asian-inspired feast, this 40-minute recipe is quick, easy, and loaded with flavor. Whether you're vegan, vegetarian, or simply on the hunt for something new, this miso eggplant will become a go-to favorite.
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Recipe Information
Ingredients
- 2 pieces eggplants (medium-sized, preferably Japanese or globe)
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1.5 tablespoons honey (or maple syrup for vegan option)
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 tablespoon toasted 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. Using a knife, score the flesh in a crosshatch pattern, being careful not to cut through the skin.
Place the eggplant halves cut side up on the prepared baking sheet. Brush the cut sides generously with sesame oil.
Roast the eggplants in the preheated oven for 25-30 minutes, or until the flesh is tender and golden brown.
While the eggplants are roasting, prepare the miso glaze by whisking together the miso paste, mirin, soy sauce, honey, minced garlic, and grated ginger in a small bowl until smooth.
Remove the eggplants from the oven and spoon the miso glaze over the scored flesh, spreading it evenly.
Return the eggplants to the oven and roast for an additional 5-8 minutes, or until the glaze is bubbly and slightly caramelized.
Remove the eggplants from the oven and let them cool slightly before plating.
Garnish the roasted eggplant with toasted sesame seeds and sliced scallions before serving.
Serve warm as a side dish, or pair with steamed rice for a light vegetarian meal.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2183 mg | 95% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 66.7 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1752 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.
