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Miso Roasted Eggplant

Miso Roasted Eggplant

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


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.


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


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


  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