Silky roasted miso eggplant wedges make an easy and flavorful appetizer or side.
How often do you cook eggplant? I find people tend to shy away from cooking eggplant because it can sometimes be spongy, greasy or bland, and while that can certainly be true, it can also be tender, silky and delicious.
When roasted eggplant quickly turns from spongy to silky, the high heat of the oven forms a bit of crust on the outside of the eggplant while allowing the insides to soften until tender and creamy. Here I've tossed wedges of eggplant with a tahini miso glaze for a flavorful finish that’s both savory and sweet.
How to make miso baked eggplant:
Here’s how to do it.
- You’ll want to start with a couple good eggplants, ones that are firm, glossy and on the smaller side, then cut them into large wedges.
- Next you'll make a glaze by whisking together tahini and miso paste with a bit of maple syrup for sweetness and coconut aminos for depth of flavor.
- Toss the eggplant wedges with the sauce and into the oven they go. As the eggplant roasts the sauce creates a lovely sticky, sweet and savory caramelized glaze.
- A sprinkling of sesame seeds, cilantro and scallions is all it takes to add a final flourish to this easy late summer/early fall appetizer or side.
So go ahead and give eggplant another chance.
More eggplant recipes to try:
Silky roasted eggplant wedges covered with a tahini miso glaze makes for an easy and flavorful appetizer or side.
For the tahini miso glaze:
- 1 Tablespoon/15g tahini
- 1 Tablespoon/15g white mellow miso paste
- 3 Tablespoons/45ml olive oil
- 1 Tablespoon/15ml coconut aminos
- 2 teaspoons/10ml maple syrup
- 1 clove of garlic, grated on a microplane
- ½ inch piece of fresh ginger, grated on a microplane
For the eggplant:
- 2 small eggplants, cut lengthwise in half and then into large wedges
- ¼ teaspoon fine sea salt
- 1 Tablespoon sesame seeds
- 1 small scallion, green parts only, thinly sliced
- Handful fresh cilantro leaves, chopped
- Pre-heat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together all the dressing ingredients. Add the eggplant wedges to bowl and toss to coat.
- Transfer eggplant to baking sheet, arranging wedges skin sides down and season with salt. Roast the eggplant for 20-25 minutes or until golden and tender throughout (test eggplant for doneness with the tip of knife).
- Arrange eggplant on a platter and top with sesame seeds and chopped herbs. Serve warm.
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Amount Per Serving: Calories: 209Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 177mgCarbohydrates: 14gFiber: 3gSugar: 6gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.