Roasted Japanese eggplant halves are slathered in umami-packed miso sauce, broiled until golden and served up with sesame seeds and scallions to make this melt-in-your mouth miso glazed eggplant.
Miso glazed eggplant is just about the easiest thing ever, and it's so good! I got the idea from a salad topped with something similar that I like to order at a local Asian restaurant. I reverse engineered the dish at home, and was super pleased to find that (1) it's incredibly easy to whip up, and (2) tastes just as good (perhaps better!) than the restaurant version I loved so much.
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Basically here's how it goes: roast up some eggplant. I used Japanese eggplant, which I guess would be in line with the origins of the dish, but I'm sure any old eggplant will work just as well. While the eggplant roasts, mix up the glaze and give it a quick simmer. The glaze was so good that I was eating it out of the saucepan, but then again I'm weird like that. Then, when the eggplant is all nice and tender, brush on the glaze and stick it under the broiler, so you get some of those nice dark spots.
Tip: While the eggplant pairs well with rice on its own, you can make it an extra-hearty main dish by doubling the glaze and drizzling it over some pan-fried tofu or tempeh.
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Eggplant. I like to use Japanese eggplant for this recipe, but really any variety of eggplant will do.
- Toasted sesame oil. Look for this in the international aisle of your grocery store.
- White miso paste. Feel free to substitute yellow or red miso paste, just keep in mind that the flavor may vary a bit.
- Maple syrup. Another liquid sweetener, such as coconut nectar, could be substituted if you'd like.
- Sake. This is totally optional, but worth it for the nice flavor boost it will give the dish.
- Hot water.
- Scallions.
- Toasted sesame seeds.
Frequently Asked Questions
Yes! Just make sure your miso paste is certified gluten-free.
Nope, unless of course you don't like eggplant peel, in which case you're welcome to.
Leftover miso glazed eggplant will keep in an airtight container in the fridge for up to three days. It can be reheated in the microwave, covered in a damp paper towel.
More Vegan Eggplant Recipes
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📖 Recipe
Miso Glazed Eggplant
Ingredients
- 2 medium Japanese eggplants, about 10 ounces total, can sub other varieties of eggplant - see notes
- 1 tablespoon toasted sesame oil
- 2 tablespoons white miso paste
- 1 tablespoon maple syrup
- 1 tablespoon sake, optional, but so worth it
- ¼ cup hot water
For Serving
- Chopped scallions
- Toasted sesame seeds
Instructions
- Preheat oven to 400° Halve eggplants lengthwise. Brush halves with sesame oil and arrange on a baking sheet. Place into the oven and bake until tender, about 15 minutes.
- While the eggplants bake, make the glaze by whisking miso, maple syrup, sake and hot water together in a small saucepan. Place over medium heat and continue whisking while you bring the mixture to a simmer, and then remove from heat once it begins simmering.
- Remove eggplant from the oven and brush generously with miso mixture. Place under broiler and broil just until some brown and black spots appear, watching closely to avoid burning.
- Divide eggplant onto plates and top with sesame seeds and scallions. Serve.
Notes
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THANK YOU for sharing this!! I'm from CA and traveled to NY one fall...I had this dish in Manhattan- it was an arm & leg but it was DELICIOUS. I can't wait to make it.
Awesome! I hope you enjoy this version!
I am on a huge eggplant kick right now, so a huge yes to this recipe!
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