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Miso Glazed Eggplant

Irresistible Miso Glazed Eggplant: Your New Favorite Side Dish

This Miso Glazed Eggplant is a delightful vegetarian side dish featuring miso and honey, perfect for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 1 large Eggplant cut into 1-inch cubes
  • 2 tablespoons Olive Oil or vegetable oil
  • to taste Salt
  • to taste Pepper
For the Miso Glaze
  • 3 tablespoons White Miso Paste or red miso as substitute
  • 2 tablespoons Mirin or mix of rice vinegar and sugar
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Honey or maple syrup/agave nectar
  • 1 teaspoon Fresh Ginger grated
  • 1 clove Garlic minced
For Garnish (Optional)
  • 1 tablespoon Sesame Seeds toasted
  • 2 tablespoons Green Onions chopped

Equipment

  • Oven
  • baking sheet
  • Parchment paper
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare your baking sheet with parchment paper.
  2. Cut the eggplant into 1-inch cubes, place on the baking sheet, drizzle with olive oil, and season with salt and pepper.
  3. Roast the eggplant for 20 to 25 minutes, flipping halfway through, until tender and golden brown.
  4. In a small bowl, whisk together white miso paste, mirin, soy sauce, honey, grated ginger, and minced garlic until smooth.
  5. Brush the roasted eggplant pieces with the miso glaze until well-coated.
  6. Return to the oven and roast for an additional 5 to 7 minutes until the glaze is bubbly and caramelized.
  7. Remove from the oven, garnish with sesame seeds and green onions, and serve warm.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 500mgPotassium: 500mgFiber: 6gSugar: 6gVitamin C: 5mgCalcium: 4mgIron: 6mg

Notes

Store leftovers in an airtight container for up to 3 days. The flavors deepen the next day, making it even tastier.

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