Miso Glazed Eggplant: Sweet Savory Roasted Perfection

Miso Glazed Eggplant is a delightful vegetarian dish that combines savory miso and sweet honey, perfect for any dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Japanese

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant

1 medium Eggplant Cut into one-inch cubes
2 tablespoons Olive Oil For roasting
to taste Salt
to taste Pepper

For the Miso Glaze

3 tablespoons White Miso Paste Or red miso for a richer taste
2 tablespoons Mirin Or substitute with rice vinegar and sugar
1 tablespoon Soy Sauce
1 tablespoon Honey Or substitute with maple syrup
1 teaspoon Fresh Ginger Grated
2 cloves Garlic Minced

For Garnishing

1 tablespoon Sesame Seeds
2 tablespoons Chopped Green Onions

Equipment

Baking Sheet
mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Cut the eggplant into one-inch cubes and place on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Roast the eggplant for 20–25 minutes, tossing halfway through, until tender and golden brown.
In a mixing bowl, whisk together miso paste, mirin, soy sauce, honey, ginger, and garlic until smooth.
Brush the miso glaze over the roasted eggplant until well coated.
Return the glazed eggplant to the oven for an additional 5–7 minutes until bubbly.
Garnish with sesame seeds and green onions, and serve warm.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 26gProtein: 4gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 600mgPotassium: 700mgFiber: 6gSugar: 8gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 8mg

Notes

For the best results, consume fresh, but leftovers can be stored in an airtight container for up to 3 days.

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