Dinner + Easy Healthy Recipes + Gluten Free + Lunch + Quick Healthy Meals + Side Dishes/Salads

Miso Eggplant

18 May 2016
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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)



  1. Preheat oven to 200°C.
  2. Combine the miso, vinegar, soy/tamari, 1 tbsp sesame oil and sweetener to make a smooth glaze.
  3. Lightly score the cut surface of the eggplant in a cross pattern, then brush with remaining sesame oil.
  4. Roast the eggplant for 20-25 minutes, or until browned and softened.
  5. 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.
  6. 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.


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