Description

This Miso Glazed Eggplant recipe features tender, roasted eggplant cubes coated in a savory-sweet miso glaze. Perfect as a flavorful vegetarian side or appetizer, it combines the earthiness of eggplant with a rich umami glaze made from white miso, mirin, soy sauce, and honey. The dish finishes with a deliciously caramelized exterior and a tender interior, enhanced with fresh ginger and garlic for extra depth.

Ingredients

Scale

Eggplant and Seasoning

1 large eggplant (cut into 1-inch cubes)
2 tablespoons olive oil
Salt and pepper to taste

Miso Glaze

1/4 cup white miso paste
2 tablespoons mirin
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon grated fresh ginger
1 clove garlic (minced)

Optional Garnishes

Sesame seeds
Chopped green onions

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the eggplant.
Prepare the eggplant: Toss the cubed eggplant with olive oil, salt, and pepper on a baking sheet, ensuring each piece is evenly coated for roasting.
Roast the eggplant: Place the baking sheet in the oven and roast the eggplant for 20-25 minutes, flipping the cubes halfway through. Roast until tender and lightly browned.
Make the miso glaze: While the eggplant is roasting, whisk together the white miso paste, mirin, soy sauce, honey, grated fresh ginger, and minced garlic in a bowl until smooth and well combined.
Glaze and finish roasting: Brush the miso glaze evenly over the roasted eggplant cubes. Return the baking sheet to the oven and roast for an additional 5-7 minutes until the glaze is bubbly and caramelized.
Garnish and serve: Remove from the oven and optionally garnish with sesame seeds and chopped green onions. Serve warm for the best flavor and texture.

Notes

Choose a firm, medium to large eggplant for best texture and flavor.
If you prefer a vegan option, substitute honey with maple syrup or agave nectar.
Mirin adds a subtle sweetness—if unavailable, a mixture of rice vinegar and sugar can be used as a substitute.
Adjust the soy sauce amount for lower sodium preference.
This dish pairs well with steamed rice or can be served as a side to grilled meats or tofu.
Leftovers can be refrigerated up to 3 days and reheated gently in the oven.