Description
Miso Glazed Eggplant features tender roasted eggplant cubes coated with a rich, savory-sweet miso glaze made from white miso, mirin, soy sauce, honey, fresh ginger, and garlic. This Japanese-inspired dish offers a perfect balance of umami flavors with a caramelized finish, garnished with sesame seeds and green onions. It makes a flavorful side or light main.
Ingredients
- 1 large eggplant, cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 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
- Sesame seeds for garnish (optional)
- Chopped green onions for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the eggplant cubes with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
- While the eggplant is roasting, whisk together the miso paste, mirin, soy sauce, honey, ginger, and garlic in a small bowl to create the glaze.
- Once the eggplant is tender, remove it from the oven.
- Brush the miso glaze generously over the roasted eggplant cubes.
- Return the eggplant to the oven for another 5-7 minutes, or until the glaze is bubbly and slightly caramelized.
- Garnish with sesame seeds and green onions if desired. Serve warm.
Notes
Substitute olive oil with sesame oil for a nuttier flavor. White miso can be replaced with yellow miso for a milder taste. Make the glaze ahead and store separately for up to 3 days in the fridge. Roast eggplants until tender to avoid bitterness. If the glaze isn’t caramelizing, increase oven temperature slightly for the last few minutes but watch closely to prevent burning. Store leftovers in an airtight container for up to 3 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Japanese