• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Entrees / Miso Glazed Eggplant

    LAST UPDATED: January 25, 2022 • FIRST PUBLISHED: September 26, 2016

    Miso Glazed Eggplant

    Jump to Recipe Print Recipe
    Miso Glazed Eggplant

    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.

    Close up of Miso Glazed Eggplant and Rice on a Plate, Topped with Scallions

    This is just about the easiest thing ever, and it's so good!

    We have a Japanese place near our house, and my favorite thing on the menu is a salad that's topped with miso roasted eggplant. Guys: a salad. I eat and enjoy plenty of salad, but it's not usually my favorite thing on the menu at any restaurant, so the fact that it is at this particular place says a lot. It's all about the eggplant.

    Of course, once I tried it I had to go home and reverse-engineer the dish. It wasn't too tough though; the flavors are super simple, but they work amazingly together. Part of me was itching to throw in some garlic, ginger, hot sauce...I like a lot of flavor in my food, but this time around a little bit went a long way.

    Miso Glazed Eggplant

    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.

    Miso Glazed Eggplant

    You can really serve it however you like, even on a salad. I just ate mine plain, with a side of rice.

    Miso Glazed Eggplant
    Close up of Miso Glazed Eggplant and Rice on a Plate, Topped with Scallions
    5 from 1 vote
    Print

    Miso Glazed Eggplant

    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.
    Course Entree, Side
    Cuisine American, Japanese
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4
    Calories 87 kcal
    Author Alissa

    Ingredients

    • 2 medium Japanese eggplants, about 10 ounces total, can sub other varieties of eggplant - see notes
    • 1 tablespoon 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
    • sesame seeds

    Instructions

    1. 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.
    2. 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.
    3. 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.
    4. Divide eggplant onto plates and top with sesame seeds and scallions. Serve.

    Recipe Notes

    If you substitute a larger variety of eggplant, like Italian, I'd suggest cutting it into thick slabs (2 to 3 inches thick). If your eggplant is a bit brown on the inside or has been hanging around for a while, you may need to salt it to get rid of any bitterness that has developed. After cutting the eggplant, place the halves into a colander and sprinkle generously with salt. Allow to sit for about 30 minutes. Rinse thoroughly, pat dry, and proceed with the recipe.

    Nutrition Facts
    Miso Glazed Eggplant
    Amount Per Serving
    Calories 87 Calories from Fat 39
    % Daily Value*
    Fat 4.3g7%
    Saturated Fat 0.6g3%
    Sodium 323mg13%
    Potassium 214mg6%
    Carbohydrates 10.6g4%
    Fiber 3.2g13%
    Sugar 5.8g6%
    Protein 1.9g4%
    Calcium 20mg2%
    Iron 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Black Bean Plantain Chili
    Spiced Afghan Pumpkin Stew »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Brooklyn Murtaugh says

      September 29, 2016 at 8:04 pm

      I am on a huge eggplant kick right now, so a huge yes to this recipe!

      http://www.justbeingbrooklyn.com

      Reply
    2. Chris says

      February 09, 2017 at 3:12 pm

      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.

      Reply
      • Alissa Saenz says

        February 12, 2017 at 12:28 pm

        Awesome! I hope you enjoy this version!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    364 shares
    • 228