I absolutely love this Miso Eggplant recipe – it’s that perfect mix of sweet/salty and is so easy to make. Delicious as a side to any Japanese-inspired dish or on their own with some sautéed greens and brown rice – it’s my go-to recipe for last-minute dinner guests, guaranteed to impress!
Serves: 6, as a side
- 3 eggplants, halved lengthways
- 2 tbsp sesame oil
- 3 tbsp white miso paste
- 2 tbsp honey or maple syrup
- 1 tbsp soy sauce or tamari (GF option)
- 1 tsp white wine vinegar
- 2 tbsp sesame seeds, toasted
- 2 tbsp scallions, chopped (optional)
- 2 tbsp pomegranate seeds, to decorate (optional)
- Preheat oven to 200°C.
- Combine the miso, vinegar, soy/tamari, 1 tbsp sesame oil and sweetener to make a smooth glaze.
- Lightly score the cut surface of the eggplant in a cross pattern, then brush with remaining sesame oil.
- Roast the eggplant for 20-25 minutes, or until browned and softened.
- Remove from oven and brush the roasted eggplant with a thick layer of the miso glaze. Return to the oven for 6-8 minutes until the miso is toasted and fragrant.
- Scatter eggplant with sesame seeds and chopped scallions.
- Miso paste is made from fermented soya beans and barley or rice malt, often used in Japanese cooking. It can be found in most supermarkets and comes in a variety of flavours. We recommend white miso paste for this recipe.
- Any sort of vinegar will do the trick, we used malt vinegar because it’s slightly sweeter than the white variety.