I love this dish for its simplicity and bold flavor. The eggplant becomes beautifully tender, soaking up the richness of the miso glaze with every bite. The glaze—made with miso, mirin, soy sauce, honey, ginger, and garlic—is sticky, sweet, salty, and full of character. Whether I serve it as a side, with rice, or as a main for a vegetarian dinner, it always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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)
Directions
Preheat the Oven: I preheat my oven to 400°F (200°C) and get a baking sheet ready.
Roast the Eggplant: I toss the cubed eggplant with olive oil, salt, and pepper right on the baking sheet. I spread them out in a single layer and roast for 20–25 minutes, flipping halfway through to ensure even browning.
Make the Glaze: While the eggplant roasts, I whisk together the miso paste, mirin, soy sauce, honey, grated ginger, and minced garlic in a small bowl until smooth.
Glaze the Eggplant: Once the eggplant is tender and golden, I remove it from the oven and brush the miso glaze generously over the cubes.
Caramelize the Glaze: I return the glazed eggplant to the oven for another 5–7 minutes, until the glaze starts to bubble and caramelize slightly.
Garnish and Serve: I garnish with sesame seeds and chopped green onions if I want an extra pop of flavor and color. I serve it warm, often over rice or alongside simple steamed vegetables.
This dish is quick enough for a weeknight but flavorful enough to serve at a dinner party.
Variations
Spicy Miso Glaze: I stir in a teaspoon of chili garlic sauce or sriracha for a spicy kick.
Grilled Version: Instead of roasting, I sometimes grill thick eggplant slices and brush with glaze during the last few minutes.
Miso Maple: I substitute maple syrup for honey to make it vegan and add a deeper sweetness.
Mixed Veggies: I add mushrooms, bell peppers, or zucchini to roast alongside the eggplant for variety.
Rice Bowl: I turn it into a full meal by serving over steamed rice with tofu or a soft-boiled egg.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F for 10 minutes or warm it in a skillet over medium heat. The glaze reactivates nicely when reheated, so the flavor stays strong.
FAQs
What Type Of Miso Should I Use?
I use white miso paste for its mild and slightly sweet flavor, which works perfectly in glazes. Red miso is stronger and saltier but can be used if I want deeper flavor.
Can I Make This Dish Vegan?
Yes, I simply replace the honey with maple syrup or agave nectar. Everything else is already plant-based.
How Do I Prevent The Eggplant From Becoming Mushy?
I make sure to roast at a high temperature and avoid overcrowding the baking sheet so the eggplant caramelizes rather than steams.
Is It Okay To Leave The Skin On The Eggplant?
Yes, I leave the skin on for texture—it softens during roasting and helps hold the cubes together.
Can I Prepare This Ahead Of Time?
I can roast the eggplant ahead and refrigerate it. When ready to serve, I brush on the glaze and return it to the oven for a few minutes to reheat and caramelize.
Conclusion
Miso Glazed Eggplant is one of those dishes that feels gourmet but is incredibly simple to make. I love the bold, savory-sweet glaze and how well it pairs with the tender roasted eggplant. Whether I’m making it as a meatless main or a flavorful side, this recipe always delivers one glorious taste after another.
Roasted until tender and brushed with a savory-sweet miso glaze, this miso glazed eggplant is bursting with umami flavor in every caramelized bite.
Author:Sarah
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings
Category:Side Dish / Main (Vegetarian)
Method:Roasting
Cuisine:Japanese-Inspired
Diet:Vegetarian
Ingredients
1 large eggplant, cut into 1-inch cubes
2 tablespoons olive oil
Salt and pepper, to taste
Miso Glaze
¼ cup white miso paste
2 tablespoons mirin
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon fresh ginger, grated
1 clove garlic, minced
Garnish (Optional)
Sesame seeds
Chopped green onions
Instructions
Preheat Oven
Preheat oven to 400°F (200°C).
Roast the Eggplant
Toss eggplant cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet.
Roast for 20–25 minutes, flipping halfway, until tender and lightly browned.
Make the Miso Glaze
While the eggplant roasts, whisk together miso paste, mirin, soy sauce, honey, grated ginger, and minced garlic until smooth.
Glaze the Eggplant
Remove eggplant from oven and brush generously with the miso glaze.
Caramelize
Return to the oven and bake for 5–7 minutes, or until the glaze is bubbly and slightly caramelized.
Serve
Garnish with sesame seeds and green onions if desired. Serve warm.
Notes
White miso offers a mild, slightly sweet flavor—ideal for roasting.
Cut eggplant evenly to ensure consistent cooking.
For a vegan version, substitute maple syrup for honey.
Serve over rice, noodles, or alongside grilled protein.
