Description
Miso-Glazed Eggplant offers a perfect balance of umami-rich miso glaze and the silky texture of roasted eggplant. Topped with toasted sesame seeds and fresh scallions, it’s a flavorful and healthy dish.
Ingredients
2 medium Japanese eggplants
3 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon sake
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon vegetable oil
1 teaspoon toasted sesame seeds
1 scallion, 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 and score the flesh in a crisscross pattern, being careful not to cut through the skin.
- In a small bowl, whisk together the miso paste, mirin, sake, soy sauce, and sugar until smooth.
- Brush the miso glaze generously over the cut side of each eggplant half.
- Drizzle the vegetable oil over the eggplants and place them cut side up on the prepared baking sheet. Roast for 20-25 minutes, until the eggplants are tender and the glaze is caramelized and bubbly.
- Remove the eggplants from the oven and sprinkle with toasted sesame seeds and sliced scallions before serving.
Notes
If you don’t have Japanese eggplant, regular globe eggplant can be substituted. Just adjust the roasting time as needed.
For a richer sauce, try substituting the white miso with red miso.
If you prefer a spicier version, add red pepper flakes or fresh chilies to the miso glaze.
This dish is both vegetarian and vegan, making it a great option for plant-based diets.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
