Go Back
–+ servings
miso glazed eggplant recipe

Miso Glazed Eggplant

This Asian eggplant recipe is easy, fast, and makes an awesome vegetable side dish or entree that tastes restaurant-style. Miso glazed eggplant is a tender and umami eggplant dish that will make you love eggplant.
No ratings yet
Print Pin
Course: Dinner, Entree, Main Course, Side Dish, Ulam
Cuisine: Asian, Japanese
Keyword: 20 minutes or less, eggplant, miso paste
Prep Time: 4 minutes
Cook Time: 14 minutes
Total Time: 18 minutes
Servings: 4 servings
Calories: 88kcal

Equipment

  • Large skillet or sauté pan with a lid
  • small bowl
  • whisk or fork for mixing
  • metal spatula
  • Knife and cutting board

Ingredients

For the Eggplant

  • 2 medium eggplants or 3–4 Japanese eggplants
  • 1 tablespoon neutral oil avocado, vegetable

For the Miso Eggplant Glaze

  • 1 tablespoon miso paste
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon oyster sauce or vegan version
  • ¼ teaspoon ginger powder
  • ¼ teaspoon garlic powder
  • 2 tablespoons cold water
  • ½ teaspoon cornstarch
  • dash of white pepper to taste

Instructions

  • Cut the eggplant into one and a half inch pieces, mostly uniform sized. Keep the skin on.
    2 medium eggplants
  • Mix all the sauce ingredients in a bowl. Whisk until smooth. Set aside.
    1 tablespoon miso paste, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon oyster sauce, ¼ teaspoon ginger powder, ¼ teaspoon garlic powder, 2 tablespoons cold water, ½ teaspoon cornstarch, dash of white pepper to taste
  • Heat the pan over medium heat. Wait until the pan is hot. Add the oil and let the oil heat up, until it shimmers. Add the eggplant. Do not move the eggplant. Cover with lid for 2-3 minutes.
    1 tablespoon neutral oil
  • Flip and toss the eggplant. Put the lid back on for another 2 minutes. Repeat tossing and moving the eggplant every two minutes, keeping the lid on in between.
  • Do this for the next 8-10 minutes. The eggplant should be seared, but not burnt, not sticking, and not mushy. Add a teaspoon of water in the pan to help with a touch of steam and speed the cooking.
    The eggplant will start to turn brownish, wilt down, and become tender but have shape.
  • Add the miso glaze sauce, bringing to a simmer. Toss and flip the eggplant around in the sauce for two minutes until coated evenly. Serve and enjoy!
    Optional garnishes include chilis, sesame seeds, and scallions.

Notes

  • Do not add the eggplant to cold oil - Eggplant is like a sponge. Wait till the oil is hot, keep it a thin layer, and don't move the eggplant for a few minutes.
 
  • Don’t crowd the pan – Eggplant absorbs oil and steams if overcrowded.
 
  • Cook eggplant first, sauce second – Adding sauce too early prevents proper browning and burns the sauce (miso burns easily).
 
  • Use medium-high heat for glazing – This activates the cornstarch and thickens properly. Do this at the end!
 
  • Adjust sweetness – Add more brown sugar if you like a sweeter sauce.

Nutrition

Nutrition Facts
Miso Glazed Eggplant
Amount per Serving
Calories
88
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
0.3
g
2
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
787
mg
34
%
Potassium
 
296
mg
8
%
Carbohydrates
 
12
g
4
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
Vitamin A
 
30
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
18
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.