Miso Glazed Eggplant is buttery and unctuous with a sweet and salty glaze. It is low in calories, vegan, gluten-free and only takes 5 minutes to prepare. This dish can be eaten with vegetables as your main or as an appetizer. Be warned, it is positively addictive and you might not want to share.
Eggplant Facts
Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many different dishes around the world. There are many varieties that range in size and color. And while eggplants with a deep purple skin are most common, they can be red, green or even black
Eggplant is low in calories and sodium, and is a great source of dietary fiber, potassium, and B vitamins. The next time you’re admiring a bright eggplant, just think of all the antioxidants and minerals it provides.
Eggplant Is Not A Vegetable
Although often considered a vegetable, they’re technically a fruit, as they grow from a flowering plant and contain seeds.
My Inspiration For Miso Glazed Eggplant
During our recent trip to London, I was introduced to this delicious Miso Glazed Eggplant dish. We dined with our non-vegan friends at The Gate Restaurant and were blown away with their bold flavours and creativity. This recipe was a surefire favourite at our table and I promised myself that when we returned home, I would make it. I haven’t perfected it in the way the Chef at The Gate Restaurant did but I am pretty proud of this version.
More Recipes To Enjoy
If you enjoyed this Miso Glazed Eggplant recipe, you will want to try my recipes:
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PrintMiso Glazed Eggplant
Miso Glazed Eggplant is buttery and unctuous with a sweet and salty glaze. Vegan, gluten-free and only takes 5 minutes to prepare. This dish can be eaten with vegetables as your main or as an appetizer.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 2 – 4 people 1x
- Category: Main dish, Appetizer
- Method: Baking
- Diet: Vegan
Ingredients
- 2 eggplants
- 4 tbsp of olive oil
- 2 tbsp of miso brown or white
- 4 tbsp of mirin
- 2 tbsp of maple syrup
- 1 tsp of soya sauce or Tamari for gluten-free
- Coarse salt to season to taste
Instructions
- Preheat the oven to 400 F. Line a baking sheet with parchment paper.
- Cut the eggplants in half, lengthways. Score the flesh in a crisscross pattern. Drizzle generously with oil and season with coarse salt.
- Place on baking sheet and roast, flesh side up for 30-40 or until soft to the core and nicely colored.
- Mix the miso, mirin, maple syrup and tamarin in a small bowl. Spread mixture evenly over the eggplants.
- Place back in the oven under a medium broil under miso is golden and caramelized (about 5-8mins). Remove from heat and enjoy warm.
