Intro
Dulcia here. I love recipes that are simple, bold, and home-friendly. This Miso Glazed Eggplant: 1 Glorious Taste is exactly that – tender roasted eggplant cubes finished with a sticky, sweet-savory miso glaze. It is quick enough for a weeknight, yet special enough for guests.
Origins
Miso and mirin are staples in Japanese cooking, providing deep umami and gentle sweetness. If you want to learn more about miso, the Wikipedia entry is a solid primer: https://en.wikipedia.org/wiki/Miso. For general food safety and vegetable guidance, the USDA site is a reliable resource: https://www.usda.gov/.
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)
I like to keep the ingredient list short so the miso can shine.
Instructions
- 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, grated ginger, and minced 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 chopped green onions if desired. Serve warm.
Eggplant Miso Glaze
- Total Time: 35-42 mins
- Yield: 4 servings 1x
Description
Roasted eggplant cubes glazed with a savory-sweet miso mixture, finished with sesame and green onions.
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)
Instructions
- 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.
- Prep Time: 10 mins
- Cook Time: 25-32 mins
Tips
- Use a firm, glossy eggplant, and try to cut uniform cubes so they cook evenly.
- If your oven trays crowd the eggplant, roast in batches. Crowding causes steaming, not browning.
- Taste the glaze before brushing. If your miso is very salty, reduce the soy sauce slightly or add a touch more honey.
- For a gluten-free version, use tamari instead of soy sauce.
Variations
- Broil finish: For extra caramelization, broil on high for 1-2 minutes after glazing, watching carefully so it does not burn.
- Add heat: Stir a teaspoon of chili garlic sauce into the glaze for a spicy kick.
- Make it a bowl: Serve over steamed rice with pickled vegetables and a soft-cooked egg for a heartier meal.
FAQ
Q: Can I use other types of miso?
A: Yes. White miso is milder and sweeter, which works well here. Red miso will give a deeper, saltier flavor, so reduce the added soy sauce.
Q: How long will leftovers keep?
A: Stored in an airtight container, miso glazed eggplant keeps for 3 days in the refrigerator. Reheat gently to avoid soggy texture.
Q: Can I pan-fry instead of roasting?
A: Yes. Cook the cubes in a skillet over medium-high heat until browned and tender, then glaze and finish in the pan for a minute or two.
Conclusion
This miso glazed eggplant is one of those recipes I return to when I want comfort with bright flavor. It is forgiving, fast, and full of umami. Try it tonight, and let the miso work its magic.