Tender, caramelized eggplant is baked with a tangy, umami-rich miso glaze. Baked Miso Eggplant is the perfect vegan side dish—or serve it over steamed rice and make it a main!
Why You'll Love This
If you've ever held up a colorful, irregularly shaped heirloom tomato and felt immense joy, then you may understand how my eyes lit up when I saw fairytale eggplant in my CSA box. The beautiful, bright purple color, the intricate pattern on the skin, and the fun shape and size of this type of eggplant had me eager to create a recipe where it is the main star. You can use any eggplant in my Baked Miso Eggplant recipe, but if you happen to find fairytale eggplant near you, give it a try! As a fantasy-enthusiast, the name is reason enough to love it!
I've struggled to cook eggplant in the past—have you been there? When not done right, eggplant can turn out tough, chewy, spongy, and bland. I promise you, that will not be the case here! My secret to cooking eggplant just right is to sear it in a pan first before baking it.
It is no secret that I love making Asian-inspired recipes, such as bánh mìs, sticky tofu, and all kinds of noodles, like my chili garlic noodles or spicy peanut noodles. Eggplant's subtle sweetness lends itself to the rich, umami tase of a miso glaze. I'm convinced this Miso Eggplant, also called Nasu Dengaku, is the best way to prepare eggplant!
Miso Eggplant Ingredients
- Eggplant: I used fairytale eggplant, but any ripe eggplant will do. Japanese eggplant is especially nice because it is naturally sweeter and more tender. You can tell if eggplant is ripe because its skin will be shiny and bounce back when touched, should feel heavy for its size, and will have soft, well-formed seeds.
- Olive oil: For searing the eggplant. You can use a high-heat oil, like avocado oil, if you prefer.
- White miso paste: For the miso glaze. The sweet, nutty, umami taste pairs well with the natural flavor of eggplant.
- Mirin: For acidity and depth, enhancing all of the flavors of the dish.
- Maple syrup: To enhance the natural sweetness of the eggplant and the glaze.
- Toasted sesame oil: For rich, nutty taste that really elevates the dish.
- Rice vinegar: To add a hint of tanginess that works well with the richness of sweetness of the dish.
- Sesame seeds: A beautiful garnish that adds a bit of crunchy texture!
Step-By-Step Miso Eggplant Recipe
Step one: Prep the eggplant. Slice each eggplant in half and score the skin in a crosshatch pattern.
Step two: Warm a large skillet over high heat and add the olive oil. Place the eggplant outer skin side down, and cook until brown.
Step three: Use tongs to flip the eggplant, cover the pan with a lid, and cook 4-7 minutes, until the flesh has a nice bit of color to it.
Step four: While the eggplant cooks, whisk together the miso glaze ingredients: miso paste, mirin, maple syrup, toasted sesame oil, and rice vinegar.
Step five: Transfer the eggplant to a baking sheet, with the flesh side facing up. Spread the miso glaze over top of each eggplant halve. Place in the oven and broil 4 minutes, keeping a close eye on the pan to make sure nothing burns.
Step six. Serve with a generous sprinkling of sesame seeds!
Chef Tips
- The secret to perfectly cooked eggplant is to score it with a sharp knife. You want to create a crosshatch pattern that is deep enough without poking through to the outer skin.
- When searing eggplant, remember to cook it just enough that it has a nice bit of color to it, without turning it to mush. It will finish cooking in the oven.
- Keep an eye on the eggplant while broiling! You want a char to the top, without burning the whole dish!
Serving Suggestions
Serve Miso Glazed Eggplant as a side dish with a vegan Japanese main, like my Vegan Tantanmen!
Or serve with other veggies over steamed rice to create a bowl! Try it with my Roasted Shishito Peppers, and use my Tempeh Buddha Bowl for inspiration.
FAQs
Baked eggplant is subtly sweet, and the miso glaze is a sweet and savory, umami-rich sauce! You'll get hints of nutty, sweet, salty, and tangy flavor.
Other vegetables, steamed rice, rice noodles, or baked tofu. Enjoy it as a side, or combine it with other components to build a rice or noodle bowl!
There is no need to do that here. Because we are cooking at a high heat between the skillet and broiling in the oven, the eggplant will break down and achieve a caramelized texture without salting.
Yes, Japanese eggplant tends to be a little sweeter and more tender. If you can find one, use it!
Storage & Reheating
You can store leftover Miso Glazed Eggplant in an airtight container in the refrigerator for up to 3 days. It helps to make sure the miso glaze isn't touching a lid or foil so that it stays in tact. The easiest way to reheat it is to place it in the toaster oven or oven at 350F until warm.
I hope you enjoy my simple Baked Miso Eggplant recipe! Let me know what you think in the comments, and don't forget to rate the recipe! 🙂
More Recipes You'll Love!
- Roasted Shishito Peppers
- Thai Green Beans
- Aubergine Feta
- Tempeh Buddha Bowl
- Vegan Tantanmen with Red Miso
📖 Recipe
Baked Miso Eggplant
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
- Slice eggplant in half and score the skin in a crosshatch pattern.
- Add olive oil to a large skillet over high heat. Place the eggplant with the outer skin down, cooking until brown.
- Flip the eggplant with tongs, cover with a lid, and cook 4-7 minutes until it has a nice bit of color.
- 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.
- 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!
- Serve with a generous sprinkling of sesame seeds.
Notes
- Serving size assumes each person receives two halves. As an appetizer, this could certainly serve more!
