![- 2 medium-sized eggplants - 3 tablespoons white miso paste - 2 tablespoons maple syrup - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 1 tablespoon rice vinegar - 1 tablespoon freshly grated ginger - 2 cloves garlic, minced - 2 tablespoons sesame seeds - 2 green onions, finely chopped - Olive oil for drizzling - Salt and pepper, to taste Miso glazed eggplant uses simple ingredients that pack a punch. The eggplant is the star here, and its soft texture pairs well with the rich miso glaze. White miso paste gives a sweet and salty taste, while maple syrup adds depth. Soy sauce brings umami, and sesame oil gives a nutty note. Rice vinegar adds brightness. Fresh ginger and garlic boost the flavor even more. - Calories per serving: About 150 - Protein: 4g - Fat: 6g - Carbs: 22g This dish is rich in vitamins and minerals. Eggplants are high in fiber and low in calories. They provide important nutrients like potassium and vitamin C. Miso is a fermented food, which means it’s good for gut health. You also get healthy fats from sesame oil. For the full recipe, check out the detailed instructions. 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. Slice each eggplant in half lengthwise. Score the flesh in a diamond pattern. This helps the glaze soak in. 1. In a bowl, combine white miso paste, maple syrup, soy sauce, sesame oil, rice vinegar, grated ginger, and minced garlic. 2. Whisk the mixture until smooth and well blended. 1. Place the scored eggplant halves on the baking sheet with the cut sides up. 2. Drizzle the eggplants with olive oil and season with salt and pepper. 3. Brush the miso glaze on the cut sides of the eggplants. Make sure they are well covered. 4. Roast the eggplants for about 25-30 minutes. They should be tender and caramelized. Brush with more glaze halfway through. 5. After roasting, remove the eggplants from the oven. Sprinkle sesame seeds and chopped green onions on top for garnish. For the complete guide, check the Full Recipe. To make the miso glaze just right, start by adjusting the sweetness. I often add maple syrup for a nice touch. A little sweetness balances the salty miso. You can taste as you mix to find your perfect balance. Next, ensure even coating when applying the glaze. Using a brush helps cover all surfaces. Be generous with the glaze, especially in the scored areas. This way, the eggplant soaks up all the flavors. Broiling is a great way to enhance the caramelization of your eggplant. After roasting, turn on the broiler for a few minutes. This step adds a delightful crunch while keeping the inside soft. Consider scoring patterns on the eggplant skin. Scoring helps the glaze penetrate deeper. You can create fun patterns or stick to simple diamonds. The choice is yours! For plating, serve the miso glazed eggplant on a large, colorful platter. This makes it eye-catching. Drizzle some extra sesame oil on top for shine. Garnish with sesame seeds and chopped green onions. This adds a pop of color and flavor. Pair your dish with steamed rice or a light salad for a complete meal. Enjoy your beautiful creation! For the full recipe, refer to the section above. {{image_4}} You can use different types of miso for this dish. Switching to red or brown miso adds a deeper flavor. Red miso has a stronger, saltier taste. It pairs well with the sweetness of the glaze. Brown miso offers a rich, earthy flavor. Each miso type changes the taste, so feel free to experiment! To make this dish even better, try adding lemon juice. A splash of lemon brightens the flavor. You can also include other vegetables. Bell peppers or zucchini work well in this mix. This creates a colorful medley that adds more nutrition. If you need a gluten-free option, switch the soy sauce for tamari. This keeps the flavor while making it safe for gluten-free diets. For a vegan option, use maple syrup instead of honey. You can also reduce the sugar by using less maple syrup or a sugar-free sweetener. These changes keep the dish tasty and healthy. For the full recipe, visit [Full Recipe]. To keep your leftover miso glazed eggplant fresh, store it in an airtight container. This helps prevent drying out and keeps the flavors intact. Place it in the fridge right after it cools. If stored properly, it lasts about 3-4 days. You can reheat miso glazed eggplant in the oven or microwave. For the oven, preheat to 350°F (175°C). Place the eggplant on a baking sheet and cover it with foil to keep it moist. Heat for about 10-15 minutes. If using the microwave, place the eggplant on a microwave-safe plate. Heat in short bursts of 1-2 minutes. Check often to avoid overcooking. To freeze, let the eggplant cool completely. Then, wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer bag, removing as much air as possible. Label the bag with the date. For best results, use it within 2-3 months. To thaw, move the eggplant to the fridge for several hours or overnight. Reheat it as described earlier for the best texture. You can serve Miso Glazed Eggplant with many side dishes. Here are some ideas: - Steamed rice - Quinoa - Noodles - Stir-fried vegetables - A simple salad These sides match the rich miso flavor well. You can also pair it with Asian dishes like sushi or dumplings. The sweet and salty glaze enhances many meals. Yes, you can make this recipe ahead of time. You can prepare the eggplants and glaze. Store them separately in the fridge for up to two days. When ready to eat, just roast the eggplants. They will taste fresh and delicious. Yes, Miso Glazed Eggplant is great for meal prep. Cut the eggplants and mix the glaze in advance. Portion them into containers for easy meals. This dish reheats well, making it a smart choice for quick lunches or dinners. To add spice, mix in chili paste or red pepper flakes. Start with a small amount and taste. You can balance the heat with a bit more maple syrup. This adds sweetness while keeping the dish tasty. This blog post provided you with a tasty miso glazed eggplant recipe. You learned about the key ingredients, nutritional information, and easy instructions. I shared tips to perfect the glaze and enhance cooking techniques. You also discovered ideas for variations, storage, and answers to common questions. Now you can enjoy this flavorful dish while making it your own. I hope you feel inspired to create and share this delicious recipe with others. Happy cooking!](https://spoonfulsavory.com/wp-content/uploads/2025/06/7a2d61da-5709-4b28-89fb-3f1a8f66e501-768x768.webp)
Miso glazed eggplant is a simple yet flavorful dish that will impress your taste buds. It combines rich miso and sweet maple syrup for a delightful glaze. Using just a few ingredients, this recipe is not only delicious, but it’s also a great way to enjoy plant-based cooking. Ready to elevate your meals? Let’s dive into the easy steps that will make this dish a favorite at your table!
Ingredients
List of Ingredients
– 2 medium-sized eggplants
– 3 tablespoons white miso paste
– 2 tablespoons maple syrup
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1 tablespoon rice vinegar
– 1 tablespoon freshly grated ginger
– 2 cloves garlic, minced
– 2 tablespoons sesame seeds
– 2 green onions, finely chopped
– Olive oil for drizzling
– Salt and pepper, to taste
Miso glazed eggplant uses simple ingredients that pack a punch. The eggplant is the star here, and its soft texture pairs well with the rich miso glaze. White miso paste gives a sweet and salty taste, while maple syrup adds depth. Soy sauce brings umami, and sesame oil gives a nutty note. Rice vinegar adds brightness. Fresh ginger and garlic boost the flavor even more.
Nutritional Information
– Calories per serving: About 150
– Protein: 4g
– Fat: 6g
– Carbs: 22g
This dish is rich in vitamins and minerals. Eggplants are high in fiber and low in calories. They provide important nutrients like potassium and vitamin C. Miso is a fermented food, which means it’s good for gut health. You also get healthy fats from sesame oil.
For the full recipe, check out the detailed instructions.
Step-by-Step Instructions
Preparation Steps
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice each eggplant in half lengthwise. Score the flesh in a diamond pattern. This helps the glaze soak in.
Mixing the Miso Glaze
1. In a bowl, combine white miso paste, maple syrup, soy sauce, sesame oil, rice vinegar, grated ginger, and minced garlic.
2. Whisk the mixture until smooth and well blended.
Roasting the Eggplants
1. Place the scored eggplant halves on the baking sheet with the cut sides up.
2. Drizzle the eggplants with olive oil and season with salt and pepper.
3. Brush the miso glaze on the cut sides of the eggplants. Make sure they are well covered.
4. Roast the eggplants for about 25-30 minutes. They should be tender and caramelized. Brush with more glaze halfway through.
5. After roasting, remove the eggplants from the oven. Sprinkle sesame seeds and chopped green onions on top for garnish.
For the complete guide, check the Full Recipe.
Tips & Tricks
Perfecting the Miso Glaze
To make the miso glaze just right, start by adjusting the sweetness. I often add maple syrup for a nice touch. A little sweetness balances the salty miso. You can taste as you mix to find your perfect balance.
Next, ensure even coating when applying the glaze. Using a brush helps cover all surfaces. Be generous with the glaze, especially in the scored areas. This way, the eggplant soaks up all the flavors.
Cooking Technique Enhancements
Broiling is a great way to enhance the caramelization of your eggplant. After roasting, turn on the broiler for a few minutes. This step adds a delightful crunch while keeping the inside soft.
Consider scoring patterns on the eggplant skin. Scoring helps the glaze penetrate deeper. You can create fun patterns or stick to simple diamonds. The choice is yours!
Presentation Suggestions
For plating, serve the miso glazed eggplant on a large, colorful platter. This makes it eye-catching. Drizzle some extra sesame oil on top for shine.
Garnish with sesame seeds and chopped green onions. This adds a pop of color and flavor. Pair your dish with steamed rice or a light salad for a complete meal. Enjoy your beautiful creation! For the full recipe, refer to the section above.
Variations
Different Miso Types
You can use different types of miso for this dish. Switching to red or brown miso adds a deeper flavor. Red miso has a stronger, saltier taste. It pairs well with the sweetness of the glaze. Brown miso offers a rich, earthy flavor. Each miso type changes the taste, so feel free to experiment!
Additional Ingredients
To make this dish even better, try adding lemon juice. A splash of lemon brightens the flavor. You can also include other vegetables. Bell peppers or zucchini work well in this mix. This creates a colorful medley that adds more nutrition.
Dietary Substitutions
If you need a gluten-free option, switch the soy sauce for tamari. This keeps the flavor while making it safe for gluten-free diets. For a vegan option, use maple syrup instead of honey. You can also reduce the sugar by using less maple syrup or a sugar-free sweetener. These changes keep the dish tasty and healthy.
For the full recipe, visit [Full Recipe].
Storage Info
Storing Leftover Eggplants
To keep your leftover miso glazed eggplant fresh, store it in an airtight container. This helps prevent drying out and keeps the flavors intact. Place it in the fridge right after it cools. If stored properly, it lasts about 3-4 days.
Reheating Instructions
You can reheat miso glazed eggplant in the oven or microwave. For the oven, preheat to 350°F (175°C). Place the eggplant on a baking sheet and cover it with foil to keep it moist. Heat for about 10-15 minutes. If using the microwave, place the eggplant on a microwave-safe plate. Heat in short bursts of 1-2 minutes. Check often to avoid overcooking.
Freezing Miso Glazed Eggplant
To freeze, let the eggplant cool completely. Then, wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer bag, removing as much air as possible. Label the bag with the date. For best results, use it within 2-3 months. To thaw, move the eggplant to the fridge for several hours or overnight. Reheat it as described earlier for the best texture.
FAQs
What can I serve with Miso Glazed Eggplant?
You can serve Miso Glazed Eggplant with many side dishes. Here are some ideas:
– Steamed rice
– Quinoa
– Noodles
– Stir-fried vegetables
– A simple salad
These sides match the rich miso flavor well. You can also pair it with Asian dishes like sushi or dumplings. The sweet and salty glaze enhances many meals.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. You can prepare the eggplants and glaze. Store them separately in the fridge for up to two days. When ready to eat, just roast the eggplants. They will taste fresh and delicious.
Is Miso Glazed Eggplant suitable for meal prep?
Yes, Miso Glazed Eggplant is great for meal prep. Cut the eggplants and mix the glaze in advance. Portion them into containers for easy meals. This dish reheats well, making it a smart choice for quick lunches or dinners.
How to make Miso Glazed Eggplant spicy?
To add spice, mix in chili paste or red pepper flakes. Start with a small amount and taste. You can balance the heat with a bit more maple syrup. This adds sweetness while keeping the dish tasty.
This blog post provided you with a tasty miso glazed eggplant recipe. You learned about the key ingredients, nutritional information, and easy instructions. I shared tips to perfect the glaze and enhance cooking techniques. You also discovered ideas for variations, storage, and answers to common questions.
Now you can enjoy this flavorful dish while making it your own. I hope you feel inspired to create and share this delicious recipe with others. Happy cooking!
![- 2 medium-sized eggplants - 3 tablespoons white miso paste - 2 tablespoons maple syrup - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 1 tablespoon rice vinegar - 1 tablespoon freshly grated ginger - 2 cloves garlic, minced - 2 tablespoons sesame seeds - 2 green onions, finely chopped - Olive oil for drizzling - Salt and pepper, to taste Miso glazed eggplant uses simple ingredients that pack a punch. The eggplant is the star here, and its soft texture pairs well with the rich miso glaze. White miso paste gives a sweet and salty taste, while maple syrup adds depth. Soy sauce brings umami, and sesame oil gives a nutty note. Rice vinegar adds brightness. Fresh ginger and garlic boost the flavor even more. - Calories per serving: About 150 - Protein: 4g - Fat: 6g - Carbs: 22g This dish is rich in vitamins and minerals. Eggplants are high in fiber and low in calories. They provide important nutrients like potassium and vitamin C. Miso is a fermented food, which means it’s good for gut health. You also get healthy fats from sesame oil. For the full recipe, check out the detailed instructions. 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. Slice each eggplant in half lengthwise. Score the flesh in a diamond pattern. This helps the glaze soak in. 1. In a bowl, combine white miso paste, maple syrup, soy sauce, sesame oil, rice vinegar, grated ginger, and minced garlic. 2. Whisk the mixture until smooth and well blended. 1. Place the scored eggplant halves on the baking sheet with the cut sides up. 2. Drizzle the eggplants with olive oil and season with salt and pepper. 3. Brush the miso glaze on the cut sides of the eggplants. Make sure they are well covered. 4. Roast the eggplants for about 25-30 minutes. They should be tender and caramelized. Brush with more glaze halfway through. 5. After roasting, remove the eggplants from the oven. Sprinkle sesame seeds and chopped green onions on top for garnish. For the complete guide, check the Full Recipe. To make the miso glaze just right, start by adjusting the sweetness. I often add maple syrup for a nice touch. A little sweetness balances the salty miso. You can taste as you mix to find your perfect balance. Next, ensure even coating when applying the glaze. Using a brush helps cover all surfaces. Be generous with the glaze, especially in the scored areas. This way, the eggplant soaks up all the flavors. Broiling is a great way to enhance the caramelization of your eggplant. After roasting, turn on the broiler for a few minutes. This step adds a delightful crunch while keeping the inside soft. Consider scoring patterns on the eggplant skin. Scoring helps the glaze penetrate deeper. You can create fun patterns or stick to simple diamonds. The choice is yours! For plating, serve the miso glazed eggplant on a large, colorful platter. This makes it eye-catching. Drizzle some extra sesame oil on top for shine. Garnish with sesame seeds and chopped green onions. This adds a pop of color and flavor. Pair your dish with steamed rice or a light salad for a complete meal. Enjoy your beautiful creation! For the full recipe, refer to the section above. {{image_4}} You can use different types of miso for this dish. Switching to red or brown miso adds a deeper flavor. Red miso has a stronger, saltier taste. It pairs well with the sweetness of the glaze. Brown miso offers a rich, earthy flavor. Each miso type changes the taste, so feel free to experiment! To make this dish even better, try adding lemon juice. A splash of lemon brightens the flavor. You can also include other vegetables. Bell peppers or zucchini work well in this mix. This creates a colorful medley that adds more nutrition. If you need a gluten-free option, switch the soy sauce for tamari. This keeps the flavor while making it safe for gluten-free diets. For a vegan option, use maple syrup instead of honey. You can also reduce the sugar by using less maple syrup or a sugar-free sweetener. These changes keep the dish tasty and healthy. For the full recipe, visit [Full Recipe]. To keep your leftover miso glazed eggplant fresh, store it in an airtight container. This helps prevent drying out and keeps the flavors intact. Place it in the fridge right after it cools. If stored properly, it lasts about 3-4 days. You can reheat miso glazed eggplant in the oven or microwave. For the oven, preheat to 350°F (175°C). Place the eggplant on a baking sheet and cover it with foil to keep it moist. Heat for about 10-15 minutes. If using the microwave, place the eggplant on a microwave-safe plate. Heat in short bursts of 1-2 minutes. Check often to avoid overcooking. To freeze, let the eggplant cool completely. Then, wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer bag, removing as much air as possible. Label the bag with the date. For best results, use it within 2-3 months. To thaw, move the eggplant to the fridge for several hours or overnight. Reheat it as described earlier for the best texture. You can serve Miso Glazed Eggplant with many side dishes. Here are some ideas: - Steamed rice - Quinoa - Noodles - Stir-fried vegetables - A simple salad These sides match the rich miso flavor well. You can also pair it with Asian dishes like sushi or dumplings. The sweet and salty glaze enhances many meals. Yes, you can make this recipe ahead of time. You can prepare the eggplants and glaze. Store them separately in the fridge for up to two days. When ready to eat, just roast the eggplants. They will taste fresh and delicious. Yes, Miso Glazed Eggplant is great for meal prep. Cut the eggplants and mix the glaze in advance. Portion them into containers for easy meals. This dish reheats well, making it a smart choice for quick lunches or dinners. To add spice, mix in chili paste or red pepper flakes. Start with a small amount and taste. You can balance the heat with a bit more maple syrup. This adds sweetness while keeping the dish tasty. This blog post provided you with a tasty miso glazed eggplant recipe. You learned about the key ingredients, nutritional information, and easy instructions. I shared tips to perfect the glaze and enhance cooking techniques. You also discovered ideas for variations, storage, and answers to common questions. Now you can enjoy this flavorful dish while making it your own. I hope you feel inspired to create and share this delicious recipe with others. Happy cooking!](https://spoonfulsavory.com/wp-content/uploads/2025/06/7a2d61da-5709-4b28-89fb-3f1a8f66e501-250x250.webp)
