Name: Miso Glazed Eggplant Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 1 large eggplant, cut into 1-inch cubes; 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; 2 tablespoons olive oil; Salt and pepper to taste; Sesame seeds for garnish (optional); Chopped green onions for garnish (optional)

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Introduction

Miso Glazed Eggplant offers a delightful combination of savory, sweet, and umami flavors wrapped in tender, roasted eggplant cubes. This easy-to-make dish is perfect as a side or a light main and brings a taste of Japanese-inspired cooking to your table.

A heap of glossy, caramelized eggplant cubes is piled in the center of a white plate. Each cube shows a rich brown color with darker, slightly charred edges and a shiny, sticky glaze that covers the surface. The eggplant pieces are of uneven sizes but mostly chunky, revealing tender, light brown interiors beneath the deep brown skin. There is a subtle sprinkle of green herbs scattered lightly throughout the cubes, adding a touch of color contrast. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large eggplant, cut into 1-inch cubes
2 tablespoons olive oil
Salt and pepper to taste
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
Sesame seeds for garnish (optional)
Chopped green onions for garnish (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Toss the eggplant cubes with olive oil, salt, and pepper on a baking sheet.
Step 3: Roast the eggplant for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
Step 4: While the eggplant roasts, whisk together the miso paste, mirin, soy sauce, honey, grated ginger, and minced garlic in a small bowl to create the glaze.
Step 5: Remove the eggplant from the oven once tender, then brush the miso glaze generously over the cubes.
Step 6: Return the glazed eggplant to the oven for another 5-7 minutes, or until the glaze is bubbly and slightly caramelized.
Step 7: Garnish with sesame seeds and chopped green onions if desired. Serve warm.

Tips & Variations

If you prefer a richer flavor, try substituting white miso with red miso paste for a deeper umami taste.
For added texture, sprinkle toasted sesame seeds just before serving.
Try adding a dash of chili flakes to the glaze for a subtle spicy kick.
This recipe works well with other vegetables like zucchini or bell peppers if you want more variety.

Storage

Store leftover miso glazed eggplant in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven to maintain the glaze’s texture and warmth. Avoid overheating to prevent drying out the eggplant.

How to Serve

A close-up view of a heap of glossy, dark brown cubes of cooked eggplant coated in a shiny rich sauce, sitting in a white bowl. Each cube shows a contrast between the deeper brown edges and the lighter, slightly textured interior. The sauce adds a wet, sticky gloss that highlights the smooth, slightly wrinkled skin of the eggplant. The bowl rests on a white marbled surface with soft natural light giving the dish a warm, inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the miso glaze ahead of time?

Yes, the glaze can be prepared a day ahead and refrigerated. Bring it to room temperature and whisk before using to ensure it stays well combined.

Is it necessary to roast the eggplant before glazing?

Roasting the eggplant first softens it and adds a lovely caramelized flavor, which pairs beautifully with the miso glaze. It’s recommended for best results, though you could grill or pan-fry the cubes as an alternative.