Miso Glazed Eggplant: Easy, Flavor-Packed Veggie Delight

Miso Glazed Eggplant is a delightful vegetarian side dish with a perfect blend of sweet and umami flavors.

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Prep Time 10

Cook Time 25

Additional Baking Time 7

Total Time 42

Servings: 4 servings

Course: Snacks

Cuisine: Japanese

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

1 large Eggplant cut into 1-inch cubes
2 tablespoons Olive Oil can substitute with sesame oil
to taste Salt
to taste Pepper

For the Miso Glaze

3 tablespoons White Miso Paste or use red miso for a stronger taste
2 tablespoons Mirin substitute with rice vinegar and sugar mixture (1:1)
1 tablespoon Soy Sauce
1 tablespoon Honey can substitute with maple syrup or agave nectar
1 teaspoon Fresh Ginger grated; or use ground ginger in smaller amounts
2 cloves Garlic minced

For Garnishing (Optional)

1 tablespoon Sesame Seeds for sprinkling on top
2 tablespoons Green Onions finely chopped

Equipment

Baking Sheet
Medium bowl
Silicone brush

Method

Cooking Steps

Preheat your oven to 400°F (200°C).
Toss the cubed eggplant with olive oil, salt, and pepper on a baking sheet.
Roast the eggplant for 20-25 minutes, flipping halfway through until fork-tender and golden-brown.
Whisk together the miso paste, mirin, soy sauce, honey, ginger, and garlic until smooth.
Brush the miso glaze over the roasted eggplant and return to oven for an additional 5-7 minutes.
Garnish with sesame seeds and green onions before serving warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 14gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 600mgPotassium: 400mgFiber: 4gSugar: 4gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, cut eggplant into 1-inch cubes, avoid overcrowding on baking sheet, and adjust glaze thickness with water if needed.

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