Go Back
To make miso glazed eggplant, you need a few simple ingredients. First, grab two medium-sized eggplants. They should be firm and smooth. Next, you will need three tablespoons of white miso paste. This paste gives the dish its rich flavor.

Miso glazed eggplant

Discover the irresistible taste of miso glazed eggplant, a simple yet flavorful dish perfect for any meal. This recipe highlights the rich umami of white miso paired with the sweetness of maple syrup, creating a delightful glaze that enhances tender roasted eggplant. With easy-to-follow instructions, you'll impress your family and friends. Click through to explore this delicious and healthy recipe that you can customize with your favorite ingredients!
Print Recipe Pin Recipe

Ingredients
  

2 medium-sized eggplants

3 tablespoons white miso paste

2 tablespoons maple syrup (or honey)

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon sesame seeds (toasted)

2 green onions, finely chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

    Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin. This will help the glaze penetrate and allow the eggplant to cook evenly.

      In a small bowl, mix together the white miso paste, maple syrup (or honey), soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.

        Brush the miso glaze generously over the cut sides of the eggplant halves. Make sure to get the glaze into the scored areas for maximum flavor.

          Place the eggplant halves, cut side up, on the prepared baking sheet.

            Roast in the preheated oven for about 25-30 minutes, or until the eggplant is tender and the glaze is caramelized, turning golden brown.

              In the last 5 minutes of baking, sprinkle the toasted sesame seeds over the eggplant for added crunch.

                Once cooked, remove the eggplant from the oven and garnish with finely chopped green onions before serving.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4