MISO‑GLAZED EGGPLANT
A sumptuous miso-glazed eggplant, roasted to tender perfection and topped with nutty sesame seeds, offering a striking blend of umami, sweet tang, and savoury depth. Each juicy mouthful of this dish is both nutritious and satisfying, highlighting the rich, fermented notes of miso balanced with the bright acidity of rice vinegar. It’s quick to prep and ideal as a show-stopping side or light vegetarian entrée. This dish fits beautifully into modern, wholesome meal plans—vibrant in colour, texture, and flavour, effortlessly elevating any weeknight dinner or relaxed weekend spread.
RECIPE CATEGORY
Snack, Lunch, Dinner, Side, Appetisers
SERVING SIZE
1
CUISINE
Japanese
PREPARATION/TECHNIQUES
Roast, No‑Cook
OCCASION/HOLIDAY
Family Reunion, Picnic, Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Alcohol‑Free, Healthy, Low Cholesterol, Low Fat, Low Sodium (using low‑sodium miso), Quick & Easy, Organic, Vegan, Vegetarian, Wheat/Gluten‑Free, Kid Friendly
DISH TYPE
Casserole / Gratin
INGREDIENTS
There are the following ingredients for Miso-Glazed Eggplant:
- 100 g eggplant (1 small half‑eggplant), halved lengthways
- 1 tbsp low-sodium miso paste
- 1 tsp rice vinegar
- 1 tsp sesame oil
- Sesame seeds for garnish
FULL NUTRITIONAL INFORMATION
- Calories: 106.6
- Saturated Fat: 0.9 g
- Sugar: 4.6 g
- Fiber: 4.1 g
- Fat: 6.3 g
- Carbohydrate: 10.5 g
- Sodium: 636.3 mg
- Protein: 3.4 g
- Calcium: 31.3 mg
- Potassium: 270.7 mg
- Iron: 0.8 mg
PREPARATION
These steps are followed for the preparation of Miso-Glazed Eggplant:
- Preheat Oven: Set the oven to 200 °C (180 °C fan) and line a baking tray with parchment paper.
- Score Eggplant: Lightly score the flesh of the eggplant halves in a criss-cross pattern, being careful not to pierce the skin.
- Make Glaze: In a small bowl, whisk miso paste, rice vinegar, and sesame oil until smooth.
- Brush Eggplant: Place eggplant face-up on the tray and brush generously with the miso glaze.
- Roast: Roast for 20 to 25 minutes until the flesh is tender and bubbling at the edges. Baste with glaze halfway for deeper flavour.
- Rest: Remove from oven and let rest for 2 minutes. Sprinkle with sesame seeds.
- Serve: Serve directly from the tray, ideally while still warm.
PREP TIME
5 minutes
COOKING TIME
25 minutes
TIPS
Here are some helpful tips for Miso-Glazed Eggplant:
- Score The Flesh: This allows the glaze to penetrate and helps the eggplant cook evenly.
- Pat Dry: Use kitchen paper to pat the eggplant dry before glazing to avoid sogginess.
- Add Extra Glaze: Toss a little extra glaze on the tray halfway through baking to enhance caramelisation.
- Broil For Smokiness: For a smokier aroma, briefly broil the eggplant at the end, watching closely to prevent burning.
- Use Baking Paper: Keep the eggplant on the baking paper for easier cleanup, especially with sticky glaze.
VARIATIONS
- Spicy Version: Add a pinch of chilli flakes to the glaze for heat.
- Rich And Buttery: Stir in ½ tsp vegan butter or coconut oil into the glaze.
- Herb-Infused: Top with chopped spring onions, coriander or chilli crisp after baking.
- Nut-Boosted: Garnish with toasted chopped peanuts or cashews in place of sesame seeds.
- Umami Punch: Add a dash of tamari or nutritional yeast to the glaze for depth.
PREPPING AND STORAGE
- Fridge: Cool fully and store in an airtight container up to 3 days. Reheat in oven or microwave.
- Freezing: While textures change after thawing, you can freeze cooked eggplant without seeds for up to 1 month. Reheat gently in the oven to maintain integrity.
- Make‑Ahead: Whisk the glaze ahead and refrigerate up to 2 days. Score and prep the eggplant early, and brush fresh glaze before roasting.
- Reheating: Warm in the oven at low heat (150 °C) for 10 minutes to refresh the texture and flavour.