Miso Glazed Eggplant: A Deliciously Savory Roast Recipe
This Miso Glazed Eggplant recipe features tender, roasted eggplant cubes coated in a savory-sweet miso glaze. It’s a simple yet flavorful dish perfect as a side or main for a comforting, umami-packed meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Eggplant and Seasoning
- 1 large eggplant, cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
Miso Glaze
- 1/4 cup white miso paste
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
Garnishes (Optional)
- Sesame seeds
- Chopped green onions
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the eggplant perfectly.
- Toss Eggplant: In a large bowl or directly on a baking sheet, toss the eggplant cubes with olive oil, salt, and pepper to ensure even coating and seasoning before roasting.
- Roast Eggplant: Spread the eggplant cubes evenly on the baking sheet and roast for 20-25 minutes, turning halfway through to brown all sides and achieve tender, caramelized pieces.
- Prepare Miso Glaze: While the eggplant roasts, whisk together the white miso paste, mirin, soy sauce, honey, grated fresh ginger, and minced garlic in a small bowl until smooth and well combined.
- Remove Eggplant: Once tender and lightly browned, remove the eggplant from the oven to apply the glaze.
- Brush Glaze: Generously brush the prepared miso glaze over all the roasted eggplant cubes, coating them evenly to maximize flavor.
- Caramelize Glaze: Return the glazed eggplant to the oven and roast for an additional 5-7 minutes until the glaze is bubbly and slightly caramelized, enhancing its sweetness and depth.
- Garnish and Serve: Remove from the oven, garnish with optional sesame seeds and chopped green onions for extra texture and flavor, then serve warm.
Notes
- You can substitute the honey with maple syrup for a vegan option.
- For a spicier glaze, add a pinch of red pepper flakes.
- Serve as a side dish or over steamed rice for a complete meal.
- Leftovers keep well refrigerated for up to 3 days.
- You can broil instead of roast for a quicker caramelization in the last step but watch carefully to avoid burning.
Keywords: Miso glazed eggplant, roasted eggplant, Japanese side dish, umami glaze, vegetarian recipe
