Baked Miso Glazed Eggplant Recipe

5 from 1 vote

This Baked Miso Glazed Eggplant is savory, caramelized, and loaded with umami. Inspired by Japanese Nasu Dengaku, it’s perfect as a plant-based main or side crispy on the edges, creamy in the center, and glazed to glossy perfection.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Dinner, Vegetarian

Cuisine: Asian-inspired, Japanese

Calories: 180

Ingredients Equipment Method Notes

Ingredients

2 medium Japanese or Italian eggplants halved lengthwise
2 tbsp white miso paste
1 tbsp maple syrup or honey omit honey for vegan
1 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp grated ginger optional, for extra flavor
1 tsp minced garlic optional
1 tbsp toasted sesame seeds for garnish
1 tbsp chopped scallions optional garnish
Neutral oil spray or a drizzle of olive oil for roasting

Equipment

Baking Tray
Parchment paper
Basting brush
Mixing bowl
Knife and cutting board

Method

Prep the oven & eggplant: Preheat oven to 400°F (200°C). Line a baking tray with parchment. Cut eggplants in half lengthwise and score the flesh in a crosshatch pattern without cutting through the skin.
Roast the eggplants: Lightly brush the eggplant flesh with oil and place cut-side up on the tray. Roast for 20 minutes until softened and lightly golden.
Make the miso glaze: In a bowl, whisk together miso paste, maple syrup, rice vinegar, soy sauce, sesame oil, ginger, and garlic until smooth.
Glaze and finish roasting: Remove eggplants from oven, brush generously with the miso glaze, and return to oven for 8–10 more minutes. Broil for the final 1–2 minutes for caramelization (watch closely!).
Garnish and serve: Sprinkle with sesame seeds and scallions. Serve hot as a side or over rice, noodles, or with a light salad.

Notes

🧪 Nutrition (per serving)

Total servings: 4

Calories: 180 kcal
Protein: 4g
Carbs: 20g
Fat: 10g
Fiber: 6g
Sugar: 9g

📝 Notes

For extra crispy edges, use a convection setting or broil longer (but watch carefully!).
You can double the glaze and use leftovers on roasted veggies, tofu, or rice bowls.
Try serving it with Thai Watermelon Salad or Cauliflower Mushroom Recipe for a full meal!