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Miso Glazed Eggplant

Miso Glazed Eggplant: Savory Sweet Delight in Every Bite

This Miso Glazed Eggplant recipe offers a delightful savory-sweet flavor in a hassle-free vegetarian dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 1 large Eggplant Cut into 1-inch cubes.
  • 2 tablespoons Olive Oil To enhance flavor and aid in roasting.
For the Miso Glaze
  • 1/4 cup White Miso Paste Substitute with red miso if preferred.
  • 2 tablespoons Mirin Natural sweetness.
  • 1 tablespoon Soy Sauce For umami flavor.
  • 1 tablespoon Honey Can be replaced with maple syrup or agave nectar.
  • 1 teaspoon Fresh Ginger Grated; or use 1/2 teaspoon ground ginger.
  • 1 clove Garlic Minced.
To Season and Garnish
  • Salt and Pepper Adjust to taste.
  • Sesame Seeds Optional, for garnish.
  • Chopped Green Onions Optional, for freshness.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the eggplant into 1-inch cubes and toss with olive oil, salt, and pepper.
  3. Spread the eggplant evenly on the prepared baking sheet and roast for 20-25 minutes, flipping halfway.
  4. While the eggplant roasts, whisk together the miso paste, mirin, soy sauce, honey, ginger, and garlic until smooth.
  5. Brush the miso glaze over the hot roasted eggplant and return to the oven for another 5-7 minutes.
  6. Remove from the oven, sprinkle with sesame seeds and green onions before serving.

Nutrition

Serving: 1recipeCalories: 200kcalCarbohydrates: 25gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 400mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 300IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Ensure the miso glaze isn’t too thick; thin it with water or more mirin if necessary. Store leftovers in an airtight container in the fridge for up to 3 days.

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