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Tender, caramelized eggplant coated in a salty-sweet glaze that pairs well with rice or noodles. This miso-glazed eggplant recipe makes it easy to enjoy a restaurant-style vegetable dish at home. It’s a perfect side for weeknight dinners and works well for meal prep. After trying it, you might find yourself wanting to make it again and again!
Table of Contents
What Makes This Miso-Glazed Eggplant a Must-Try
- Miso adds a rich, savory umami flavor.
- Sugar and mirin help caramelize the eggplant until it’s just right.
- The sauce soaks into the tender eggplant, giving it lots of flavor.
- You can serve it with rice or noodles, making it versatile.
- You can make this recipe easily using ingredients you probably already have.
Ingredients Needed to Make This Recipe
- Eggplant – the main ingredient for this tasty dish. Feel free to use any variety of eggplant for this recipe, but keep in mind the cooking time will vary accordingly.
- Salt – draws out moisture, giving the eggplant the right texture.
- Sesame oil – gives a savory, nutty aroma and helps the eggplant brown.
- Miso paste – adds deep umami and a salty taste.
- Sugar – balances the miso and helps the eggplant caramelize.
- Mirin – brings a gentle sweetness to the sauce.
- Rice wine vinegar – adds a bit of acidity and brightness.
- Scallions – use as a garnish for color and freshness.
- Toasted sesame seeds – sprinkle on top for a little crunch and nutty flavor.
Tips and Tricks for Success
- Score the eggplant to help it absorb flavor.
- Taste the glaze and adjust the sugar or vinegar to suit your taste.
- Monitor the broiling time to avoid burning.
- Serve right away for the best texture and flavor.
- Line your baking sheet with parchment paper for easy cleanup.
Serving Suggestions
- Pair the eggplant with steamed rice and Crispy Tofu for a full meal.
- Add the eggplant to noodle bowls along with Sticky Sesame Tofu and 10 Minute Broccoli and Garlic Sauce.
- Include the eggplant in bento boxes or Buddha bowls to make lunch extra special.
- Serve it as a side with Miso-Glazed Mushrooms or Pan-Fried Asparagus.
- Drizzle any extra glaze over vegetables or rice.
Storage and Reheating
Keep leftover miso-glazed eggplant in an airtight container in the fridge for up to three days. Reheat it in a skillet over medium heat or use a toaster oven. If you want to keep the sticky glaze, avoid microwaving. The glaze will loosen a bit as it warms up.
Frequently Asked Questions
What type of miso works best?
White miso has a mild, sweet flavor, while red miso is stronger and saltier. Pick the one you like best.
Can I air fry the eggplant?
Yes, you can. Air-fry the eggplant, cut side down, at 380°F until tender. Flip it, add the glaze, and air fry again until the glaze browns.
Do I need mirin?
If you don’t have mirin, just add a bit more sugar and a splash of water. This will give you similar sweetness and shine.
Why do I salt the eggplant?
Salting the eggplant draws out moisture, which helps it brown and keeps it from getting soggy.
More Eggplant Recipes Worth Making
Easy Miso-Glazed Eggplant
- Total Time: 55 minutes
- Yield: 6 Servings 1x
- Diet: Vegan
Description
This miso-glazed eggplant recipe brings together sweet and savory flavors, making it easy to enjoy a restaurant-style vegetable dish at home. The eggplant turns out tender and caramelized, coated in a salty-sweet glaze that goes great with rice or noodles. It’s a perfect side for weeknight dinners and works well for meal prep. After trying it, you might find yourself wanting to make it again and again!
Ingredients
- 3 medium eggplants (Italian, Chinese, or Japanese work great)
- About 1 tablespoon salt
- 3 tablespoons sesame oil
- 3 tablespoons miso paste
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1 tablespoon rice wine vinegar
For garnish
- 2 scallions, sliced
- Toasted sesame seeds
Instructions
- Sweat the eggplants. Slice the eggplants in half lengthwise. Sprinkle each exposed side with salt and let sit for 10 minutes to draw out some moisture from the eggplants. Meanwhile, preheat the oven to 425˚F.
- Wipe the eggplants and cut. After 10 minutes, use a dry towel to wipe down the excess moisture and salt from the eggplants. Use your knife to cut a crosshatch pattern into the flat side of each half–about ¼” deep.
- Oil the eggplants. Brush the flat side of each eggplant with sesame oil, then place it flat-side down on a baking sheet lined with parchment paper.
- Bake. Place in the oven and bake until tender, and the skin is slightly shriveled. Cooking time will vary depending on the size of the eggplants. Small Japanese eggplants cooked in around 14-17 minutes, whereas larger Italian ones took about 30-35 minutes.
- Prepare the miso glaze. Add the miso paste, sugar, mirin, and rice wine vinegar to a small bowl. Whisk until combined.
- Glaze. Remove the pan from the oven, turn the eggplants over to expose the cut sides, and brush the miso glaze evenly over the cut sides.
- Broil. Place the eggplant back into the oven and broil for 4-7 minutes or until the glaze is browned and bubbly. This will vary depending on your oven, so keep an eye on it.
- Serve and enjoy! Once the eggplants are done cooking, serve with white rice, sliced scallion, and sesame seeds.
Notes
- Storage: Keep leftover miso-glazed eggplant in an airtight container in the fridge for up to three days.
- Reheating: Warm in a skillet over medium heat or use a toaster oven. If you want to keep the sticky glaze, avoid microwaving. The glaze will loosen a bit as it warms up.
- Air frying: Air-fry the eggplant, cut side down, at 380°F until tender. Flip it, add the glaze, and air fry again until the glaze browns.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Sides
- Method: Oven
