Miso Eggplant

Ingredient Notes

Eggplant

I use a small to medium globe eggplant cut into wedges. The size is important because very large globe eggplants can take longer to cook, and the glaze may brown before the eggplant is cooked through.

Japanese, Chinese or other smaller varieties can also be used. Depending on their size, you may want to cut them in half lengthwise rather than into wedges.

White Miso

White miso is my choice for this glaze because it's mild and slightly sweet. It gives the sauce plenty of savory depth without overpowering the tahini or other ingredients.

Miso keeps well in the refrigerator, so it's an ingredient that's easy to have on hand for sauces, dressings and marinades.

Tahini

Tahini is what gives this glaze its nutty richness. It pairs particularly well with miso and makes the glaze smooth and creamy.

Make sure your tahini is well stirred before measuring, since the oil naturally separates in the jar.

Maple Syrup

A little maple syrup provides just enough sweetness to balance the miso and helps the glaze brown as the eggplant bakes.

Garlic and Ginger

Fresh garlic and ginger give the glaze a little heat and keep the combination of miso, tahini and maple syrup from becoming too rich.

Coconut Aminos

Coconut aminos add another layer of salty-savory flavor. Gluten-free tamari or soy sauce can be used instead.

Sesame Seeds, Scallions and Cilantro

I like to finish the eggplant with sesame seeds, sliced scallions and fresh cilantro. The toppings add texture and freshness to the finished dish.

How to Make Miso Eggplant

1. Cut the Eggplant

Preheat the oven and line a baking sheet with parchment paper. Cut the eggplant into wedges and arrange them cut-side up on the prepared baking sheet.

2. Make the Tahini-Miso Glaze

Whisk together the white miso, tahini, maple syrup, coconut aminos, garlic, ginger and the remaining glaze ingredients until smooth.

3. Glaze the Eggplant

Brush the glaze generously over the cut surfaces of the eggplant, making sure each piece is well coated.

4. Bake

Bake until the eggplant is completely tender and the glaze is browned around the edges. The cooking time will depend on the size of your eggplant wedges. If the glaze is browning too quickly before the eggplant is tender, loosely cover the baking sheet with foil and continue baking.

5. Garnish and Serve

Sprinkle the baked eggplant with sesame seeds, scallions and cilantro and serve warm.

Tips for Making the Best Miso Eggplant

• Use a small to medium eggplant. Very large globe eggplants can take too long to cook through before the glaze has finished browning.
• Cut the wedges evenly. Keeping the pieces similar in size helps them cook at the same rate.
• Coat the cut sides well. This is where the glaze will adhere, so make sure the exposed surface of each wedge is covered.
• Let the eggplant become completely tender. If the center is still firm, continue baking even if the glaze has already browned.

What to Serve with Miso Eggplant

Serve it alongside steamed rice or noodles with tofu or your preferred main. The sweet-savory glaze also works well with other vegetables, making this an easy addition to any meal.

Frequently Asked Questions

Can I use a different type of miso?

Yes. White miso is my preference because of its mild flavor, but yellow miso can also be used (make sure to choose a gluten-free version if needed).

Can I make the glaze ahead of time?

Yes. The tahini-miso glaze can be mixed ahead and refrigerated until you're ready to use it. Stir it well before brushing it onto the eggplant.

Final Thoughts

Eggplant can take on so many different flavors, but the combination of tahini and miso is one of my favorites. Enjoy!