Miso Glazed Eggplant: Sweet and Savory Bliss for Dinner

Miso Glazed Eggplant is a vibrant dish with a perfect balance of sweetness and umami, ideal for a delicious vegetarian meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Japanese

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

1 large Eggplant Cut into even cubes
2 tablespoons Olive Oil Essential for roasting

For the Miso Glaze

3 tablespoons White Miso Paste Can substitute red miso in smaller amounts
1 tablespoon Mirin Can substitute rice vinegar mixed with sugar
2 tablespoons Soy Sauce
1 tablespoon Honey Can substitute with maple syrup or agave nectar
1 inch Fresh Ginger Grated
2 cloves Garlic Minced

For Seasoning

1 teaspoon Salt To taste
1 teaspoon Pepper To taste

Equipment

Oven
Baking Sheet
medium bowl

Method

Step‑by‑Step Instructions for Miso Glazed Eggplant

Preheat your oven to 400°F (200°C).
Wash and cube the eggplant into even pieces, then toss with olive oil, salt, and pepper.
Roast the eggplant for 20-25 minutes, tossing halfway through.
Prepare the miso glaze by whisking together miso paste, mirin, soy sauce, honey, ginger, and garlic in a bowl until smooth.
Brush the miso glaze generously over the roasted eggplant.
Return to the oven and roast for an additional 5-7 minutes until glaze is sticky and glossy.
Optionally garnish with sesame seeds and chopped green onions before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 500mgPotassium: 800mgFiber: 7gSugar: 4gVitamin A: 100IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Use firm, shiny eggplants for best roasting results. Store leftovers in an airtight container for up to 3 days.

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