Easy and flavorful miso-glazed eggplant with a rich umami glaze, pan-fried until golden and broiled to perfection. A delicious plant-based dish ready in minutes!
I’ve always been in love with Asian cuisine—the bold flavors, the perfect balance of sweet, savory, and umami. I first had miso-glazed eggplant at a restaurant, and it was love at first bite. The deep, caramelized miso glaze paired with the soft, buttery eggplant was simply irresistible. Determined to recreate it at home, I experimented with different ingredients until I found the perfect combination. My husband and I loved it so much that it quickly became one of our go-to dinners whenever we’re craving something Asian-inspired. It’s easy to make, incredibly flavorful, and always hits the spot!
Why You’ll Love This Miso Glazed Eggplant
- Rich Umami Flavor – The miso glaze creates a deep, savory-sweet taste with a hint of caramelization.
- Easy & Quick – With just a few simple steps, you get a restaurant-quality dish in under 30 minutes.
- Perfect Texture – The eggplant turns irresistibly tender on the inside while slightly crisp on the outside.
- Naturally Vegan & Gluten-Free – Use tamari instead of soy sauce for a completely gluten-free option.
- Versatile & Satisfying – Enjoy it as a side, pair it with rice, or add it to noodle bowls for a complete meal.
Once you try it, you’ll want to make it again and again!
Ingredients
- 1 eggplant
For the Glaze:
- 3 tbsp miso paste
- 3 tbsp maple syrup
- 4–7 garlic cloves, minced
- 1 tbsp soy sauce or tamari
Instructions
- Prepare the Eggplant:
Wash the eggplant and slice it in half lengthwise. Score the flesh by making diagonal cuts about ½ inch apart to create a diamond pattern. - Pan-Fry the Eggplant:
Heat a drizzle of oil in a skillet over medium heat. Place the eggplant halves flesh-side down and cook until golden brown. Flip and cook the skin side for another 2 minutes. - Make the Glaze:
In a small bowl, combine the miso paste, maple syrup, soy sauce or tamari, and minced garlic. Stir until smooth and well combined. - Broil the Eggplant:
Preheat your oven to 450°F (230°C). Transfer the eggplant halves to a baking sheet or pan, flesh side up. Generously spread the miso glaze over the scored surface of each half.
Broil for 4–5 minutes, or until the glaze is bubbling and slightly caramelized. - Garnish and Serve:
Sprinkle with sesame seeds and chopped green onions for a fresh, nutty finish. Serve hot and enjoy!
Recipe Tips
Choose the Right Eggplant – Look for firm, glossy eggplants with smooth skin. Smaller eggplants tend to be less bitter and have a creamier texture.
Score the Eggplant Deeply – Cutting a diamond pattern into the flesh allows the glaze to soak in, creating more flavor with every bite.
Salt for Better Texture (Optional) – If you have time, sprinkle salt over the eggplant halves and let them sit for 15–20 minutes to draw out excess moisture and bitterness. Pat dry before cooking.
Use a Hot Pan – Searing the eggplant in a hot skillet before broiling helps create a golden crust and enhances the flavor.
Don’t Skip the Garlic – Fresh garlic in the glaze adds depth and a rich, aromatic touch. Feel free to adjust the amount to your preference.
Broil for That Perfect Finish – Keep a close eye while broiling—the glaze should bubble and caramelize but not burn.
Customize the Sweetness – If you prefer a less sweet glaze, reduce the maple syrup slightly or balance it with a splash of rice vinegar.
Boost the Umami – Add a teaspoon of toasted sesame oil or a dash of rice vinegar to enhance the depth of flavor.
Garnish for Extra Flavor – Topping with sesame seeds and green onions adds crunch and freshness. Try adding a sprinkle of chili flakes for a spicy kick.
Pair It Right – Serve with steamed rice, quinoa, or noodles for a complete, satisfying meal.
Miso Glazed Eggplant
Ingredients
- 1 eggplant
For the Glaze
- 3 tbsp miso paste
- 3 tbsp maple syrup
- 4-7 garlic cloves
- 1 tbsp soy sauce or tamari sauce
Instructions
- Prepare the Eggplant:Wash the eggplant and slice it in half lengthwise. Score the flesh by making diagonal cuts about ½ inch apart to create a diamond pattern.
- Pan-Fry the Eggplant:Heat a drizzle of oil in a skillet over medium heat. Place the eggplant halves flesh-side down and cook until golden brown. Flip and cook the skin side for another 2 minutes.
- Make the Glaze:In a small bowl, combine the miso paste, maple syrup, soy sauce or tamari, and minced garlic. Stir until smooth and well combined.
- Broil the Eggplant:Preheat your oven to 450°F (230°C). Transfer the eggplant halves to a baking sheet or pan, flesh side up. Generously spread the miso glaze over the scored surface of each half.Broil for 4–5 minutes, or until the glaze is bubbling and slightly caramelized.
- Garnish and Serve:Sprinkle with sesame seeds and chopped green onions for a fresh, nutty finish. Serve hot with rice and enjoy!
This miso-glazed eggplant is a simple yet incredibly flavorful dish that brings the rich umami flavors of Asian cuisine right to your kitchen. With its caramelized miso topping and melt-in-your-mouth texture, it’s a meal that feels both comforting and restaurant-worthy. Whether you serve it as a main with rice or as a flavorful side, it’s sure to become a favorite in your home—just like it has in mine. Give it a try, and let me know how you like it!