You will love the harmony of umami-rich miso, the earthiness of sesame and the freshness of cilantro in this delicious eggplant side dish.
About the Recipe
This recipe for Miso Eggplant combines tender eggplant that is brushed with a blend of white miso paste, soy sauce, and rice vinegar with just a hint of red pepper flakes for a subtle kick.
Roasted to perfection, this dish brings out the natural sweetness of the eggplant. As a finishing touch, a drizzle of sesame oil, a sprinkle of sesame seeds and a garnish of fresh cilantro elevate the flavors even more.
This delicious dish is a tasty appetizer or a great addition to any main course. It's great for any crowd since it's a vegan recipe!
If you are looking for more side dish recipes, check out our: Burrata Caprese,
Why You Will Love This Recipe
Flavorful - If you are a fan of rich and flavorful food, this eggplant recipe is for you. The miso paste, soy sauce, red pepper flakes, sesame oil, cilantro, and tender sweet eggplant is an irresistible flavor combination.
Simple - This recipe is relatively easy and straightforward. It requires minimal prep work, making it an ideal choice for those seeking a delicious and fuss-free dish that can be ready in no time.
Crowd-pleaser - This miso eggplant is a dish that can be enjoyed by both eggplant lovers and those who are not particularly fond of the vegetable. The umami flavors and other well-balanced ingredients elevate the eggplant to new heights, making it a crowd-pleaser.
Here are the ingredients you will need for this miso-glazed eggplant recipe:
- Eggplant - You can use Japanese eggplant or regular eggplant in this recipe.
- Olive oil - Always use a good quality olive oil for the best flavor.
- White miso paste - The key ingredient in this recipe. I usually buy mine at Trader Joe's.
- Soy sauce
- Rice vinegar
- Red pepper flakes
- Sesame oil
- Sesame seeds
Let's make this miso glazed eggplant recipe together!
Step 1: Preheat the oven to 400°F.
Step 2: Slice off the top of the eggplant and then slice in half lengthwise.
Step 3: Using a sharp knife, score the eggplant diagonally, making sure not to cut through the skin. You want to make a criss-cross pattern in the eggplant flesh.
Step 4: In a small bowl, combine the olive oil, miso paste, soy sauce, garlic, rice vinegar, and red pepper flakes. Mix well.
Step 5: Using a pastry brush, brush the tops of the eggplant with the miso mixture until all of the sauce is gone.
Step 6: Roast the eggplant halves, skin side down and cut side up, for 10 minutes. Turn the eggplant over and broil on high for 5 minutes, or until golden brown and caramelized.
Step 7: Top with sesame oil, sesame seeds and cilantro. Serve and enjoy!
Expert Tips and Tricks
Here are some expert cooking tips to make this delicious miso eggplant recipe:
Prepare your pan: Line a baking sheet with parchment paper for easy clean up and to prevent sticking.
Complete the meal: Serve this as a standalone dish or paired with steamed rice, quinoa, or noodles. It also pairs well with a side of steamed veggies or a crisp salad to create a well-rounded meal.
Here is some kitchen equipment you will need for this perfect side dish. You can find all of these products on Amazon.
Baking sheet - Use a good quality sheet pan for even cooking!
Serving tray - This is a great serving dish for any main or side course.
Pastry brush - I love these pastry brushes for this recipe.
Here are some common recipe substitutions and variations for this eggplant side dish.
Miso paste: Feel free to experiment with red miso paste or yellow miso paste for a bit of a different flavor.
Red pepper flakes: If you prefer more of a kick, increase the amount of red pepper flakes you add. You can also add a pinch of cayenne pepper or chili powder to intensify the heat.
What To Serve With
Here are some delicious recipes to serve alongside this easy eggplant recipe:
Baked Greek Salmon - This Baked Greek Salmon is such a delicious way to prepare salmon! With a fresh salad, perfectly cooked salmon, and roasted tomatoes, each bite is packed with delicious Greek flavors.
Tagliatelle Carbonara - This incredible recipe for Tagliatelle Carbonara is pure Italian goodness. Made with simple yet flavorful ingredients like pecorino romano cheese, velvety egg yolk, and crispy pancetta, this dish is a true masterpiece.
Pan Seared Shrimp - This healthy and easy pan seared shrimp recipe is delicious and ready in just 10 minutes! Use this shrimp in tacos, bowls, or salads.
Frequently Asked Questions
Miso is a fermented soybean paste that adds a delicious umami flavor to dishes. It is a thick, savory paste with a complex and rich flavor profile. Miso paste is widely available in Asian markets, health food stores, and many supermarkets.
Be sure to pick an eggplant with shiny skin that is firm but not hard. When you press on it with your fingers, you want it to give a bit but not too much.
This recipe is really best when served freshly roasted. To save time, you could prepare the miso mixture and slice and score the eggplant ahead of time.
Recipe Storage and Reheating
Here are storage and reheating instructions for leftover eggplant.
Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating: You can reheat this in the air fryer, in the microwave or with a little olive oil in a frying pan.
Other Recipes to Try
- 2 large Eggplant
- 2 tablespoons olive oil
- 2 tablespoons white miso paste
- 2 teaspoons soy sauce
- 2 cloves garlic minced
- 1 teaspoon rice vinegar
- Pinch red pepper flakes
- 1 teaspoon sesame oil for serving
- 2 teaspoons sesame seeds for serving
- Chopped cilantro for serving
- Preheat oven to 400F.
- Slice off the top of the eggplant and slice in half.
- Score eggplant diagonally, making sure to not cut through the skin.
- In a small bowl, mix olive oil, white miso paste, soy sauce, garlic, rice vinegar, and red pepper flakes. Brush each eggplant with mixture, until all sauce is used.
- Roast eggplant skin side down for 10 minutes. Turn oven to broil and broil on high for 5 minutes, until golden brown and caramelized.
- Top with sesame oil, sesame seeds, and chopped cilantro and serve.