This miso glaze recipe is bomb-diggity. Not only is it the perfect accompaniment to this roasted eggplant, but it also doubles as a dressing for your salad or buddha bowl.
Before even thinking about this miso glazed eggplant recipe, you will need to invest in light miso paste. You can find this at your local Asian market and in some grocery stores. According to Mind of Chef, buying in Japan is best — but buying one made in Japan might be the next best. As for eggplant, regular or Japanese works!
Miso Glazed Eggplant Recipe
- ¼ cup light miso paste
- 1 Tbsp rice vinegar
- 2 Tbsp water
- ½ – 1 inch fresh ginger root, peeled and chopped roughly
- 1 garlic clove
- 1 Tbsp raw honey (maple syrup or regular honey works)
- 2 Tbsp olive oil
- 1 eggplant, mostly peeled and sliced in 1/4 inch thick lengthwise (*or 4-6 Japanese eggplant, skin on, sliced in half lengthwise)
- Preheat broiler. My broiler is particularly powerful, so I put it on the low setting. (The time recommendations below are for a standard broiler with one setting. But, as always, I recommend keeping an eye on things to avoid burning.)
- Line a baking sheet with foil (or parchment paper — I’m always afraid it’ll burn). Rub both sides of your eggplant strips with oil and arrange on the pan with no overlap (skin side down if using Japanese eggplant). Broil for 5 minutes or until tops are golden brown.
- While eggplant is broiling, combine miso, vinegar, water, honey, ginger and garlic in a food processor.
- Remove the eggplant from the oven and brush the tops generously with the miso glaze. Return to the oven for 2 minutes, or until caramelized. Remove from the oven, brush again with the miso glaze and return to the broiler, rotating the pan for even cooking for 2 more minutes.
- Serve right away! (Best if served immediately, will be mushier if reheating as leftovers.)