Miso Glazed Eggplant: Sweet Savory Bliss from Home

Miso Glazed Eggplant is a delightful Japanese-inspired side dish that combines sweet and savory flavors, perfect for impressing any food lover.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Side Dishes

Cuisine: Japanese

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Miso Glaze

1 cup White Miso Paste Using red miso can deepen the flavor.
2 tbsp Mirin Mix 1 tbsp rice vinegar with 1 tsp sugar as an alternative.
2 tbsp Soy Sauce Choose gluten-free soy sauce if necessary.
2 tbsp Honey Maple syrup or agave nectar can be swapped in.
1 tbsp Fresh Ginger Ground ginger (1/2 tsp) works in a pinch.

For the Eggplant

2 medium Eggplant Cubed into 1-inch pieces.
2 tbsp Olive Oil Feel free to use another oil if desired.
to taste Salt Essential for elevating flavors.
to taste Pepper Essential for elevating flavors.

Optional Garnishes

2 tbsp Sesame Seeds Roast for more flavor.
2 tbsp Green Onions Chopped for garnish.

Equipment

Oven
Baking sheet
Mixing bowl
Whisk

Method

Cooking Instructions

Preheat your oven to 400°F (200°C) and prepare your baking sheet.
Cube the eggplant into 1-inch pieces and toss with olive oil, salt, and pepper.
Roast the eggplant for 20-25 minutes, flipping halfway through.
Whisk together miso paste, mirin, soy sauce, honey, and fresh ginger in a bowl.
Brush the roasted eggplant with the miso glaze and roast for an additional 5-7 minutes.
Sprinkle with sesame seeds and green onions before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 20gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 360mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 100IUVitamin C: 9mgCalcium: 50mgIron: 1mg

Notes

This dish is best enjoyed fresh but can be stored in the fridge for up to 3 days.

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