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Miso Glazed Eggplant

Miso Glazed Eggplant: Delightfully Sweet with a Savory Twist

Experience the delightful Miso Glazed Eggplant, a savory-sweet dish that's a feast for the eyes and palate.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 1 large Eggplant cut into one-inch cubes
For the Miso Glaze
  • 3 tablespoons White Miso Paste or substitute red miso for a bolder flavor
  • 2 tablespoons Mirin or substitute with a mix of rice vinegar and sugar
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Honey or substitute with maple syrup or agave nectar
  • 1 tablespoon Fresh Ginger finely grated
  • 2 cloves Garlic minced
For Roasting
  • 2 tablespoons Olive Oil or canola oil
  • Salt to taste
  • Pepper to taste
For Garnishing
  • 1 tablespoon Sesame Seeds
  • 2 tablespoons Chopped Green Onions

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Cut one large eggplant into one-inch cubes and place in a bowl. Drizzle with olive oil and sprinkle with salt and pepper, then toss to coat.
  3. Spread eggplant on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and slightly browned.
  4. In a bowl, whisk together white miso paste, mirin, soy sauce, honey, grated ginger, and minced garlic until smooth.
  5. Remove eggplant from the oven and brush with the miso glaze until fully coated.
  6. Return the glazed eggplant to the oven and roast for an additional 5-7 minutes until the glaze is bubbly and slightly caramelized.
  7. Transfer to a serving dish and garnish with sesame seeds and chopped green onions.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 500mgFiber: 4gSugar: 8gVitamin C: 4mgCalcium: 30mgIron: 1mg

Notes

Miso Glazed Eggplant is best enjoyed fresh from the oven but can be stored in the fridge for up to 3 days.

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