Miso-Glazed Roasted Eggplant

This miso-glazed roasted eggplant combines tender, oven-roasted slices with a rich miso glaze. A quick broil caramelizes the glaze for a glossy finish, while toasted sesame seeds and green onions add crunch and brightness—perfect as a side dish or plant-forward main.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

2 (1-pound) eggplants, trimmed and cut into ½-inch slices

¼ cup olive oil

⅓ cup plus 1 tablespoon sweet white miso paste

¼ cup warm water

2 tablespoons refrigerated ginger paste

2 tablespoons honey

4 teaspoons toasted sesame oil

4 teaspoons seasoned rice vinegar

Sesame seeds, toasted; for garnish

Green onions, thinly sliced; for garnish

Directions

Preheat oven to 450°F. Lightly spray 2 large rimmed baking pans with nonstick cooking spray; set aside.
Brush both sides of eggplant slices with olive oil; place in a single layer in prepared baking pans. Roast for 10 to 12 minutes or until tender, turning halfway through. Remove baking pans from oven.
Place oven rack 6 inches from heat. Preheat broiler to HIGH.
In a small bowl, whisk together miso paste, warm water, ginger paste, honey, sesame oil and rice vinegar.
Brush tops of eggplant slices with some of the miso mixture. Broil, one baking pan at a time, for 4 to 6 minutes or until lightly browned and bubbly. Brush eggplant slices again with remaining miso mixture.
To serve, cool slightly. Garnish with toasted sesame seeds and green onions, if desired.