Tender Miso Glazed Eggplant
A quick and easy recipe featuring tender eggplant slices glazed with a savory-sweet miso sauce, perfect as a comforting side dish or vegetarian main.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Japanese
Ingredients
Scale
- 2 medium Japanese or Chinese eggplants
- 3 tablespoons white (shiro) miso paste
- 2 tablespoons low-sodium soy sauce (tamari for gluten-free)
- 1 tablespoon mirin (or 1 teaspoon honey + splash of water)
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger (optional)
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- Thinly sliced green onions, for garnish
- Toasted sesame seeds, for garnish (optional)
Instructions
- Slice the eggplants lengthwise into ½-inch (1.3 cm) thick slices. Keep thickness even for uniform cooking and set aside.
- In a mixing bowl, whisk together miso paste, soy sauce, mirin, rice vinegar, brown sugar, minced garlic, and grated ginger until smooth and well combined (about 3 minutes).
- Heat vegetable oil in a skillet over medium heat until shimmering but not smoking (about 2 minutes).
- Place eggplant slices in the pan in batches to avoid overcrowding. Cook for 3-4 minutes per side until golden brown and tender but still holding shape.
- Reduce heat to low. Spoon the miso glaze evenly over each slice, turning to coat both sides. Let the glaze thicken and caramelize for 2-3 minutes, watching carefully to prevent burning.
- Drizzle toasted sesame oil over the glazed eggplants for aroma and glossy finish.
- Transfer to a serving dish and garnish with sliced green onions and toasted sesame seeds. Serve warm.
Notes
If glaze is too thick, add a splash of water to loosen. Do not overcrowd the pan to ensure even searing. Reheat leftovers gently in a pan to preserve texture. Miso glaze can be prepared up to 2 days ahead and stored in the fridge.
Nutrition
- Serving Size: 1/4 of the recipe (a
- Calories: 150
- Sugar: 5
- Sodium: 450
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 15
- Fiber: 3
- Protein: 3
Keywords: miso glazed eggplant, tender eggplant recipe, easy eggplant side, Japanese eggplant recipe, vegan eggplant dish, gluten-free eggplant