Miso Roasted Eggplant (Vegan)

Say hello to your new favorite way of cooking eggplants! Miso Roasted Eggplant or Aubergine is a quick and easy Japanese side dish that is perfect for lazy days. The eggplant in the recipe is baked in the oven until tender and covered in a rich, umami miso sauce.

What is the inspiration behind this Miso Roasted Eggplant?

This dish is inspired by Nasu Dengaku - a Japanese eggplant side dish made with eggplant cut in half, scored and brushed with a sweet & savory miso glaze. It is a flavorful and umami dish that will impress any eggplant skeptics.

What's special about this recipe?

The sauce is the key to the recipe. It uses three simple and accessible ingredients: miso paste that adds richness and saltiness, and is balanced by the rice vinegar/mirin and sweetness from the sugar.

The sesame seeds, green onions and pomegranate seeds also add flavours and exciting colors to the dish.

How to serve this Miso Roasted Eggplant?

You can serve this recipe with a bowl of warm rice.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

📖 Recipe

Miso Roasted Eggplant

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• Total Time: 35 minutes
• Yield: 2 1x

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Description

An easy and healthy way to cook eggplants, with a flavor-packed umami miso sauce. This recipe is weeknight-friendly, requiring only 5 minutes of active cooking time.

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Ingredients

Scale 1x2x3x

• 1 eggplant
• 1 tbsp miso paste
• 1 tsp sugar
• 1 tbsp rice vinegar or mirin

Toppings

• sesame seeds
• chopped green onions
• pomegranate seeds (optional)

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Instructions

1. Wash and chop your eggplant in half. Score each side in a criss-cross pattern.
2. Roast in the oven for 30 minutes at 200°C (392°F).
3. In a bowl, mix together miso paste, sugar and vinegar to make the sauce.
4. In the last 5 minutes, take the eggplant out and brush the sauce on top. Put it back in the oven for the remaining time.
5. Garnish the eggplant with sesame seeds, chopped green onions and pomegrate seeds.
6. Serve the eggplant over rice and edamame or other plant protein of choice.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Main Course, Side Dish
• Cuisine: Japanese

If you enjoyed this recipe, also check out some of my other recipes:

• Vietnamese Grilled Eggplant with Scallion Oil
• Vietnamese Eggplant & Tomato Soup
• Zaru Soba (Cold Soba Noodles)
• Vegan Sushi Bowl with Mushroom