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–+ servings
Miso Glazed Eggplant

Miso Glazed Eggplant: A Sweet Savory Delight to Savor

Miso Glazed Eggplant is a delightful blend of savory and sweet flavors that make it a must-try dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 1 large Eggplant cut into one-inch cubes
  • 2 tablespoons Olive Oil coats the eggplant
  • to taste Salt
  • to taste Pepper
For the Miso Glaze
  • 1/4 cup White Miso Paste substitution: Red miso for stronger flavor
  • 2 tablespoons Mirin substitution: 1 tbsp rice vinegar + 1 tsp sugar
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Honey substitution: Maple syrup or agave nectar
  • 1 teaspoon Fresh Ginger finely grated; substitution: 1/2 tsp ground ginger
  • 1 clove Garlic minced
For Garnishing (Optional)
  • Sesame Seeds adds nutty flavor
  • Chopped Green Onions adds color and fresh taste

Equipment

  • Baking sheet
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the eggplant cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet.
  3. Roast the eggplant for 20-25 minutes, flipping halfway through until tender and slightly browned.
  4. In a small bowl, whisk together white miso paste, mirin, soy sauce, honey, ginger, and garlic until smooth.
  5. Remove the eggplant from the oven and brush with the miso glaze. Return to the oven for an additional 5-7 minutes.
  6. Once caramelized, optionally sprinkle sesame seeds and chopped green onions before serving warm.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 25gProtein: 5gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 7gSodium: 500mgPotassium: 450mgFiber: 7gSugar: 8gVitamin A: 100IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Ensure the miso glaze is not too thick; thin with water or extra mirin. Store leftovers in an airtight container for up to 3 days, reheat gently.

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