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Miso Glazed Eggplant

Rich, savory, and beautifully caramelized, this Miso Glazed Eggplant is a simple Japanese-inspired dish packed with bold umami flavor. Tender roasted eggplant halves are brushed with a sweet and salty miso glaze that turns glossy and golden in the oven for a comforting and restaurant-worthy dish.
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: Japanese
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium Japanese or globe eggplants
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 3 tbsp white miso paste
  • 1 tbsp maple syrup or honey
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 1 tsp sesame oil
  • sliced green onions (optional garnish)
  • sesame seeds (optional garnish)
  • red pepper flakes (optional garnish)
  • fresh cilantro (optional garnish)

Equipment

  • baking sheet
  • parchment paper
  • sharp knife
  • small mixing bowl
  • pastry brush

Method
 

  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. Slice the eggplants in half lengthwise and score the cut sides in a crisscross pattern without cutting through the skin.
  3. Brush the cut sides lightly with vegetable oil and sesame oil.
  4. Place the eggplant halves cut-side up on the baking sheet and roast for 20 minutes.
  5. In a small bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, ginger, and sesame oil.
  6. Remove the eggplant from the oven and brush generously with the miso glaze.
  7. Return to the oven and roast for another 10–12 minutes until the glaze is caramelized and bubbling.
  8. Garnish with green onions and sesame seeds before serving.

Notes

Japanese eggplants cook faster and have a naturally sweeter flavor, but globe eggplants also work well. Score the flesh carefully to help the glaze absorb into every bite. For extra caramelization, broil for 1–2 minutes before serving. Store leftovers in the refrigerator for up to 3 days and reheat in the oven or microwave.