Why Make This Recipe
Miso Glazed Eggplant is a delightful dish that brings bold flavors and satisfying textures to your table. The combination of miso, honey, and fresh ginger creates a sweet and savory glaze that perfectly enhances the natural taste of eggplant. It’s an easy recipe that’s perfect for a weeknight dinner or as a side dish for a special occasion. This dish is not only delicious but also vegetarian-friendly, making it a great option for everyone.
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. Flip halfway through for even cooking.
- 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 can be served as a side dish or as a main meal along with rice or noodles. Pair it with other vegetables or protein for a complete meal. It also works well in a salad or as a topping for grain bowls.
How to Store Miso Glazed Eggplant
If you have leftovers, let the eggplant cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, warm it in the oven or microwave until heated through.
Tips to Make Miso Glazed Eggplant
- Choose a firm eggplant for the best texture. Look for glossy skin with no blemishes.
- Adjust the sweetness of the glaze by adding more or less honey to suit your taste.
- If you prefer a spicier version, add a pinch of red pepper flakes to the glaze for an extra kick.
Variation
For a different twist, try adding chopped bell peppers or zucchini along with the eggplant. You can also use this glaze on other vegetables like mushrooms or tofu.
FAQs
1. Can I use other types of miso paste?
Yes, you can use other types of miso paste, such as red or yellow. Keep in mind that different miso varieties have varying flavors, so adjust the other ingredients accordingly.
2. Is this recipe gluten-free?
To make this recipe gluten-free, choose a gluten-free soy sauce or replace it with tamari.
3. Can I make this recipe in advance?
Yes, you can prepare the glaze ahead of time and store it in the fridge. Roast the eggplant just before serving for the best taste and texture.
Miso Glazed Eggplant
Ingredients
Main Ingredients
- 1 large large eggplant, cut into 1-inch cubes Choose a firm eggplant for the best texture.
- 2 tablespoons olive oil
- Salt and pepper to taste
Glaze Ingredients
- 1/4 cup white miso paste
- 2 tablespoons mirin
- 1 tablespoon soy sauce Use gluten-free soy sauce or tamari for a gluten-free option.
- 1 tablespoon honey Adjust sweetness to taste.
- 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.
Roasting
- Roast for 20-25 minutes, or until tender and lightly browned. Flip halfway through for even cooking.
Preparing the Glaze
- 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.
Finishing
- 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.