Baked Miso Eggplant

Tender, caramelized eggplant is baked with a tangy, umami-rich miso glaze. This
Baked Miso Eggplant recipe is the perfect vegan side dish—or serve it over
steamed rice and make it a main!

Servings: 3 people*

Author:

Prep Time
5 minutes

Cook Time
15 minutes

Total Time
20 minutes

Course:

Side Dish Appetizer

Cuisine:

Japanese

Keywords:

baked eggplant fried eggplant miso eggplant miso glaze

🧂 Ingredients

3 eggplant
2 tablespoons olive oil
2 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon maple syrup
½ tablespoon toasted sesame oil
2 teaspoons rice vinegar
Sesame seeds

Instructions

1 Slice eggplant in half and score the skin in a crosshatch pattern.
2 Add olive oil to a large skillet over high heat. Place the eggplant with the
outer skin down, cooking until brown.
3 Flip the eggplant with tongs, cover with a lid, and cook 4-7 minutes until it
has a nice bit of color.
4 While the eggplant sears, combine miso paste, mirin, maple syrup, toasted sesame
oil, and rice vinegar in a jar or bowl, whisking until a smooth glaze is formed.
5 With tongs, transfer the eggplant to a baking sheet, skin side down. Brush the
flesh of the eggplant with the miso glaze. Broil 4 minutes. Keep a close eye on
the eggplant to prevent burning the tops. You simply want a nice char!
6 Serve with a generous sprinkling of sesame seeds.