The first time I encountered miso eggplant was at a charming cafe in Bondi called Henley’s Wholefoods. I was there for a bunless chicken burger that turned out to be unexpectedly memorable, and it arrived with a side of chargrilled miso eggplant. I wasn’t sure what to expect, but on the first bite I was hooked. The eggplant was silky, tender and packed with an umami depth that’s hard to put into words. I kept raving about it and insisted my girlfriend try a piece. It melted on the tongue and left a lingering savory-sweet finish that I wanted to recreate at home.
I developed a simple oven-baked version that captures that same rich flavor without needing a grill. The ingredients are straightforward and rely on a few Asian pantry staples: miso paste, rice wine vinegar, a touch of sweetener and a splash of soy-style seasoning. Miso paste is commonly found in supermarket international aisles and at Asian grocery stores. If you can’t find it locally, many retailers carry it online, but this recipe works with either white or red miso depending on how strong you want the flavor. The technique is forgiving and ideal for weeknights, yet impressive enough to serve to guests.
Japanese Miso Eggplant
This oven-baked miso eggplant is an easy, flavorful side dish inspired by a cafe favorite. It combines miso’s savory depth with a hint of acidity and sweetness, resulting in tender, melt-in-your-mouth slices finished with sesame and scallions. The recipe is adaptable: use honey or maple syrup for sweetness and white or red miso depending on your preference. It pairs beautifully with grilled meats, rice bowls, or as part of a vegetable-focused meal.
15 minutes
30 minutes
45 minutes
3 people
118 kcal
Ingredients
-
2
eggplants
2 if medium, 3 if small; thinly sliced horizontally -
2
tbsp
miso paste
red or white (white used here) -
1
tbsp
rice wine vinegar -
½
tbsp
coconut sugar
or brown sugar -
½
tbsp
honey
or maple syrup for a vegan option -
1
tsp
tamari
gluten-free soy sauce or regular soy sauce -
sesame seeds
for serving -
chopped scallions
for serving
Instructions
-
Preheat the oven to 360°F (180°C). Prepare two baking sheets by lining them with parchment paper.
-
Slice the eggplants horizontally into thin even pieces and arrange them on the prepared baking sheets so they don’t overlap. Use a small knife to make a few shallow incisions on each slice—this helps the miso mixture penetrate and prevents bubbling.
-
In a small bowl, whisk together the miso paste, rice wine vinegar, coconut sugar (or brown sugar), honey (or maple syrup) and tamari until smooth and well combined. Taste and adjust sweetness or saltiness to your preference.
-
Brush the miso mixture over each eggplant slice on one side. If you don’t have a pastry brush, spoon the mixture over the slices and spread it gently with the back of the spoon so the glaze adheres evenly.
-
Bake the eggplant for 25–35 minutes depending on slice thickness and your oven. You’re aiming for tender, fully cooked eggplant that flakes easily with a fork. The surface may appear slightly dry but the flesh will be soft and melt-in-your-mouth.
-
Remove the eggplant from the oven and transfer to a serving plate. Garnish generously with toasted sesame seeds and chopped scallions, and serve immediately while warm. These slices are excellent alongside rice, grilled proteins, or as part of a shared vegetable spread.
Calories from Fat 9