Roasted Miso Eggplant

Elevate your next meal with the deeply savory and caramelized flavors of Roasted Miso Eggplant. This recipe transforms tender, oven-roasted Japanese or globe eggplant into a show-stopping side dish, brushed with a silky miso glaze infused with garlic, ginger, soy sauce, and sesame oil. The miso glaze bubbles and caramelizes to perfection, balancing sweet, salty, and umami-rich notes, while a final garnish of toasted sesame seeds and sliced scallions adds a burst of texture and freshness. Perfect as a light vegetarian main when paired with steamed rice or as a side dish to complement an Asian-inspired feast, this 40-minute recipe is quick, easy, and loaded with flavor. Whether you're vegan, vegetarian, or simply on the hunt for something new, this miso eggplant will become a go-to favorite.

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces eggplants (medium-sized, preferably Japanese or globe)
• 3 tablespoons white miso paste
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1.5 tablespoons honey (or maple syrup for vegan option)
• 2 cloves garlic (minced)
• 1 teaspoon ginger (grated)
• 1 tablespoon toasted sesame seeds
• 2 pieces scallions (thinly sliced)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Cut the eggplants in half lengthwise. Using a knife, score the flesh in a crosshatch pattern, being careful not to cut through the skin.

Step 3

Place the eggplant halves cut side up on the prepared baking sheet. Brush the cut sides generously with sesame oil.

Step 4

Roast the eggplants in the preheated oven for 25-30 minutes, or until the flesh is tender and golden brown.

Step 5

While the eggplants are roasting, prepare the miso glaze by whisking together the miso paste, mirin, soy sauce, honey, minced garlic, and grated ginger in a small bowl until smooth.

Step 6

Remove the eggplants from the oven and spoon the miso glaze over the scored flesh, spreading it evenly.

Step 7

Return the eggplants to the oven and roast for an additional 5-8 minutes, or until the glaze is bubbly and slightly caramelized.

Step 8

Remove the eggplants from the oven and let them cool slightly before plating.

Step 9

Garnish the roasted eggplant with toasted sesame seeds and sliced scallions before serving.

Step 10

Serve warm as a side dish, or pair with steamed rice for a light vegetarian meal.

Nutrition Facts

Serving size	781.6 grams (781.6g)

Amount per serving	% Daily Value*
Calories	601

Total Fat 21.20g	27%
Saturated Fat 3.10g	16%
Polyunsaturated Fat 5.90g
Cholesterol 0mg	0%
Sodium 2183mg	95%
Total Carbohydrate 94.80g	34%
Dietary Fiber 22.20g	79%
Total Sugars 66.70g
Protein 15.20g	30%

Vitamin D 0IU	0%
Calcium 168mg	13%
Iron 4mg	24%
Potassium 1752mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.2%

Protein: 9.6%

Carbs: 60.1%