Why Make This Recipe
Miso Glazed Eggplant is a dish that brings together delightful flavors and a simple cooking process. With just a few ingredients, you can create a rich, savory meal that is both satisfying and healthy. The umami flavors from the miso paste combined with the sweetness of honey and the earthiness of roasted eggplant make this recipe a standout. It’s perfect for a weeknight dinner or as a side dish for any gathering.
How to Make Miso Glazed Eggplant
Ingredients:
- 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 your oven to 400°F (200°C).
- Toss the eggplant cubes with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
- While the eggplant is roasting, whisk together the miso paste, mirin, soy sauce, honey, ginger, and garlic in a small bowl to create the glaze.
- Once the eggplant is tender, remove it from the oven.
- Brush the miso glaze generously over the roasted eggplant cubes.
- Return the eggplant to the oven for another 5-7 minutes, or until the glaze is bubbly and slightly caramelized.
- Garnish with sesame seeds and green onions if desired. Serve warm.
How to Serve Miso Glazed Eggplant
Miso Glazed Eggplant is versatile and can be served in many ways. It’s excellent on its own as a main dish or served as a side with rice or quinoa. You can also pair it with grilled meats or tofu for a complete meal. Just sprinkle some extra sesame seeds and chopped green onions on top just before serving for added texture and flavor.
How to Store Miso Glazed Eggplant
If you have leftovers, let the eggplant cool down and transfer it to an airtight container. Store it in the refrigerator for up to 3 days. When you’re ready to eat, you can reheat it in the oven or microwave until warmed through. The flavors will continue to develop, making it just as delicious on the second day!
Tips to Make Miso Glazed Eggplant
- Make sure the eggplant is cut evenly to ensure consistent cooking.
- If you prefer a bit more spice, add a pinch of red pepper flakes to the miso glaze mixture.
- Use different types of eggplants (like the smaller Asian varieties) for a different texture and taste.
Variation
For a variation on this dish, you can try adding other vegetables like bell peppers, zucchini, or mushrooms to the roasting pan. They will roast beautifully alongside the eggplant and soak up the miso glaze for an even heartier dish. You can also substitute maple syrup for honey for a vegan option.
FAQs
Can I use a different type of eggplant?
Yes, you can use any kind of eggplant. Just keep in mind that cooking times may vary slightly based on the type.
Is this recipe vegan?
It can be made vegan by substituting honey with maple syrup.
Can I make the glaze ahead of time?
Absolutely! You can prepare the miso glaze a day in advance and store it in the refrigerator. Just mix it well before using it on the eggplant.
Miso Glazed Eggplant
Ingredients
Main Ingredients
- 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 Can be substituted with maple syrup for a vegan option
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Sesame seeds for garnish (optional)
- Chopped green onions for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the eggplant cubes with olive oil, salt, and pepper on a baking sheet.
Cooking
- Roast for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
- While the eggplant is roasting, whisk together the miso paste, mirin, soy sauce, honey, ginger, and garlic in a small bowl to create the glaze.
- Once the eggplant is tender, remove it from the oven.
- Brush the miso glaze generously over the roasted eggplant cubes.
- Return the eggplant to the oven for another 5-7 minutes, or until the glaze is bubbly and slightly caramelized.
Serving
- Garnish with sesame seeds and green onions if desired. Serve warm.