Description
Miso Glazed Eggplant flavorpacked dish with glossy glaze crisptender bites quick weeknight prep and simple serving ideas Rich umami glaze side option
Ingredients
2 medium eggplants, halved lengthwise, flesh scored
3 tablespoons white miso paste
2 tablespoons soy sauce or tamari (gluten-free)
1 tablespoon maple syrup or honey
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/4 teaspoon chili flakes or 1 small red chili (optional)
1–2 tablespoons neutral oil, for brushing
Sesame seeds and chopped scallions or cilantro, for garnish
Salt and black pepper, to taste
Instructions
Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment for easy cleanup.
Prep the eggplants: Score the flesh in a crisscross pattern, being careful not to cut through the skin. Brush the cut sides lightly with neutral oil and season with a pinch of salt.
Roast: Arrange the eggplants cut-side up on the prepared sheet and roast for 25–30 minutes, until the flesh is tender and the skin blisters in spots.
Make the glaze: While the eggplants roast, whisk together miso paste, soy/tamari, maple syrup, rice vinegar, sesame oil, garlic, ginger, and chili (if using) in a small bowl until smooth and glossy.
Glaze and caramelize: Once the eggplants are tender, brush the glaze generously over the flesh. Return to the oven for 5–7 minutes, until the glaze caramelizes and forms a shiny, golden coating.
Finish and serve: Remove from the oven and let rest for 5 minutes. Brush with any remaining glaze, then sprinkle with sesame seeds and chopped scallions. Serve hot or warm with a touch of fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Side dish
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Calories: 150 calories
- Sugar: 6 g
- Fat: 7 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 5 g
Keywords: miso glaze, eggplant, vegetarian, gluten-free, dairy-free, Japanese-inspired, one-pan
