Go Back
–+ servings
Miso Glazed Eggplant

Miso Glazed Eggplant: A Savory Plant-Based Delight!

Miso Glazed Eggplant combines rich umami flavors for a savory dish that elevates healthy home-cooked meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner Ideas
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Miso Glaze
  • 2 tablespoons miso paste provides rich umami flavor
  • 1 tablespoon soy sauce enhances saltiness and depth
  • 1 tablespoon maple syrup adds sweetness
  • 1 tablespoon sesame oil contributes nutty flavor
For the Eggplants
  • 2 medium eggplants Asian or globe for best texture
  • 1 tablespoon olive oil promotes caramelization
Optional Garnishes
  • to taste sesame seeds for crunch and appeal
  • to taste green onions adds freshness

Equipment

  • oven
  • baking sheet
  • parchment paper
  • medium bowl
  • Sharp knife

Method
 

Step-by-Step Instructions for Miso Glazed Eggplant
  1. Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Whisk together 2 tablespoons of miso paste, 1 tablespoon of soy sauce, 1 tablespoon of maple syrup, and 1 tablespoon of sesame oil in a medium bowl.
  3. Slice 2 medium eggplants in half lengthwise and place them cut side up on the baking sheet.
  4. Generously brush the miso glaze onto the cut sides of the eggplant.
  5. Drizzle olive oil over the eggplants.
  6. Roast the eggplants for 25-30 minutes until tender and caramelized.
  7. Garnish with sesame seeds and chopped green onions before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 150IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Store leftover Miso Glazed Eggplant in an airtight container for up to 3 days in the fridge. For freezing, place in a single layer on a baking sheet, then transfer to a freezer bag once frozen for up to 2 months.

Tried this recipe?

Let us know how it was!