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–+ servings
Miso Glazed Eggplant

Miso Glazed Eggplant: Savory Delight for Easy Dinners

A delightful Miso Glazed Eggplant recipe that combines robust umami flavors, perfect for easy dinners and adaptable for various diets.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Best Recipe Ideas
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 Or vegetable oil if desired
  • to taste salt
  • to taste pepper
For the Miso Glaze
  • 3 tablespoons white miso paste Red miso can be used for a stronger taste
  • 2 tablespoons mirin Or mix 1 tbsp rice vinegar with 1 tsp sugar as an alternative
  • 2 tablespoons soy sauce
  • 1 tablespoon honey Or maple syrup/agave nectar for a vegan version
  • 1 teaspoon fresh ginger Grated; or use ½ tsp ground ginger
  • 2 cloves garlic Minced
Optional Garnishes
  • 1 tablespoon sesame seeds
  • 2 tablespoons chopped green onions

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Pastry Brush
  • Spatula

Method
 

Step-by-Step Instructions for Miso Glazed Eggplant
  1. Preheat your oven to 400°F (200°C).
  2. Cut the eggplant into 1-inch cubes and toss with olive oil, salt, and pepper in a mixing bowl.
  3. Spread the eggplant on a baking sheet and roast for 20-25 minutes, flipping halfway through.
  4. In a mixing bowl, whisk together miso paste, mirin, soy sauce, honey, grated ginger, and minced garlic to prepare the glaze.
  5. Remove the eggplant from the oven and coat with the miso glaze using a pastry brush.
  6. Return the glazed eggplant to the oven for an additional 5-7 minutes, watching closely.
  7. Transfer to a serving dish and garnish with sesame seeds and chopped green onions before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 1500IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, place cooled eggplant in an airtight container for up to 1 month. Reheat gently in the oven.

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