Miso Glazed Eggplant: A Savory Roast with a Perfectly Sweet and Umami Glaze Recipe
This miso glazed eggplant recipe offers a delightful combination of tender roasted eggplant cubes coated in a savory, sweet, and umami-rich miso glaze. The dish is simple to prepare, featuring oven-roasted eggplant finished with a flavorful miso glaze that’s caramelized for a deliciously sticky coating. Garnished with sesame seeds and green onions, it makes a perfect savory side or impressive vegetarian main.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
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
Garnish (Optional)
- Sesame seeds
- Chopped green onions
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) to prepare for roasting the eggplant.
- Prepare the eggplant. Toss the eggplant cubes with olive oil, salt, and pepper to evenly coat them; then spread them on a baking sheet in a single layer.
- Roast the eggplant. Place the baking sheet in the oven and roast for 20-25 minutes, flipping the cubes halfway through to ensure even browning and tenderness.
- Make the miso glaze. While the eggplant roasts, whisk together the white miso paste, mirin, soy sauce, honey, grated ginger, and minced garlic in a small bowl until smooth.
- Remove eggplant from oven. Once tender and lightly browned, take the eggplant out of the oven.
- Apply the glaze. Brush the miso mixture generously over the roasted eggplant cubes to coat them thoroughly.
- Finish roasting with glaze. Return the glazed eggplant to the oven for an additional 5-7 minutes, allowing the glaze to bubble and slightly caramelize.
- Garnish and serve. Remove from the oven, sprinkle with optional sesame seeds and chopped green onions, then serve warm for best flavor.
Notes
- The eggplant can be swapped for Japanese or Chinese eggplant for a slightly different texture.
- Adjust the honey quantity for a sweeter or less sweet glaze according to taste.
- Use gluten-free soy sauce to make this recipe gluten free.
- For an extra kick, add a pinch of chili flakes to the glaze.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently in the oven.
Keywords: miso glazed eggplant, roasted eggplant recipe, Japanese eggplant dish, vegetarian side dish, savory roasted vegetables
