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–+ servings
Miso Glazed Eggplant

Miso Glazed Eggplant: Sweet and Savory Comfort Food Delight

Miso Glazed Eggplant is a delightful vegetarian dish that blends sweet and savory flavors in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Eggplant cut into one-inch cubes
  • 2 tablespoons Olive Oil for roasting
  • 1 teaspoon Salt to enhance flavor
  • 1/2 teaspoon Pepper for seasoning
For the Miso Glaze
  • 1/4 cup White Miso Paste or red miso in lesser amounts
  • 2 tablespoons Mirin or rice vinegar and sugar mixture
  • 2 tablespoons Soy Sauce for umami
  • 2 tablespoons Honey or maple syrup for vegan option
  • 1 teaspoon Fresh Ginger grated
  • 1 clove Garlic minced
For Garnishing
  • 1 tablespoon Sesame Seeds for garnish
  • 2 tablespoons Chopped Green Onions for garnish

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Parchment Paper
  • Whisk

Method
 

Cooking Instructions
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut the eggplant into one-inch cubes and place in a bowl. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat.
  3. Spread the eggplant on the baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and golden brown.
  4. In a bowl, whisk together white miso paste, mirin, soy sauce, honey, grated ginger, and minced garlic until smooth.
  5. Once roasted, transfer the eggplant to the bowl with the miso glaze and toss to coat evenly.
  6. Return the glazed eggplant to the baking sheet and roast for an additional 5-7 minutes until the glaze is bubbling and caramelized.
  7. Remove from the oven, transfer to a serving dish, and sprinkle with sesame seeds and chopped green onions before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 600mgPotassium: 500mgFiber: 8gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure even cutting of eggplant for uniform roasting. Watch the glaze closely to prevent burning during final roasting.

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