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Miso glazed eggplant is a culinary delight that marries the rich, umami flavors of miso with the tender, creamy texture of roasted eggplant. This dish shines as a delicious and healthy option, perfect for those seeking to enhance their plant-based repertoire or simply enjoy a satisfying side dish. Miso, a fermented soybean paste, brings depth to the dish, while eggplant serves as a versatile canvas that soaks up the savory glaze beautifully.

Miso Glazed Eggplant

Discover the delightful flavors of miso glazed eggplant, a healthy and tasty addition to any meal. This dish combines tender roasted eggplant with the rich umami of miso, making it perfect as a side or main dish. With its simple preparation and nutritious ingredients, like Japanese eggplant and white miso paste, this recipe is not only delicious but also packed with health benefits. Elevate your plant-based cooking with this easy, satisfying recipe!
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Ingredients
  

2 medium-sized Japanese eggplants (or 1 large globe eggplant)

3 tablespoons white miso paste

2 tablespoons soy sauce (opt for low-sodium if preferred)

1 tablespoon rice vinegar

2 tablespoons honey or maple syrup (for a vegan alternative)

1 tablespoon sesame oil

1 tablespoon mirin (optional, for added depth of flavor)

1 teaspoon fresh ginger, grated

2 garlic cloves, minced

1 tablespoon sesame seeds (for garnish)

2 green onions, thinly sliced (for garnish)

Cooking oil (such as vegetable or canola) for grilling

Instructions
 

Prepare the Eggplants: Slice the eggplants in half lengthwise. If using a globe eggplant, cut it into thick rounds instead. Sprinkle a pinch of salt on the cut sides and allow them to rest for about 20 minutes. This process draws out moisture and reduces bitterness, enhancing the caramelization process.

    Make the Miso Glaze: In a medium mixing bowl, combine the white miso paste, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, mirin (if included), grated ginger, and minced garlic. Whisk the mixture until it’s smooth and evenly blended.

      Preheat the Grill or Oven: If you’re grilling, preheat the grill to medium heat. For oven preparation, preheat to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.

        Rinse and Pat Dry the Eggplants: After the 20-minute resting period, rinse the eggplants under cold water to remove the excess salt. Use paper towels to gently pat them dry.

          Oil and Glaze the Eggplants: Brush a light coat of cooking oil on the cut surfaces of the eggplants. Generously spread the prepared miso glaze over the cut sides, ensuring an even and thorough coating.

            Cooking:

              - Grilling: Place the eggplants cut side down on the grill and cook for about 5-7 minutes. After this, flip them over, brush more miso glaze on the cut side, close the grill lid, and continue cooking for an additional 5-7 minutes until the eggplants are tender and beautifully marked by the grill.

                - Oven: Arrange the eggplants cut side up on the prepared baking sheet. Bake in the oven for 20-25 minutes, basting with any leftover glaze halfway through the cooking time.

                  Garnish and Serve: After cooking, remove the eggplants from the grill or oven. Sprinkle them with sesame seeds and thinly sliced green onions for an added crunch and vibrant flavor.

                    Enjoy: Serve the miso glazed eggplant warm as an enticing side dish, or pair it with rice or a grain bowl for a satisfying meal.

                      Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings